Shrimp Pad Thai
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Total Time: 45 minutes
Servings: 4
Ingredients:
8 ounces rice, linguini or fettuccini noodles
2 large eggs
Olive oil
5 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon creamy peanut or almond butter
3 tablespoons coconut sugar
1/2 teaspoon dried red pepper flakes
4 cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced
1 pound large shrimp, peeled and de-veined, thawed if frozen
Sea Salt
2/3 pound broccoli florets, cut into 1" pieces
4 green onions, light and dark green parts, chopped
1 cup fresh bean sprouts, plus more for garnish
1/4 cup coarsely chopped dry roasted salt free peanuts
1/2 cup chopped fresh cilantro
Lime wedges, for serving
8 ounces rice, linguini or fettuccini noodles
2 large eggs
Olive oil
5 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon creamy peanut or almond butter
3 tablespoons coconut sugar
1/2 teaspoon dried red pepper flakes
4 cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced
1 pound large shrimp, peeled and de-veined, thawed if frozen
Sea Salt
2/3 pound broccoli florets, cut into 1" pieces
4 green onions, light and dark green parts, chopped
1 cup fresh bean sprouts, plus more for garnish
1/4 cup coarsely chopped dry roasted salt free peanuts
1/2 cup chopped fresh cilantro
Lime wedges, for serving
Directions:
Bring 6 cups water to a boil, turn off heat and add noodles.
Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes.
(Note that the time varies greatly depending on the type of noodle and brand.)
Drain and rinse with cold water. Set aside.
In a bowl, beat eggs with a pinch of salt. Set aside.
In a bowl, whisk together fish sauce, soy sauce, lime juice, peanut butter, sugar and pepper flakes. Set aside.
Heat 3 tablespoons vegetable oil in a pan or wok over medium heat.
Add garlic, ginger and shrimp, season with 1/4 teaspoon salt and cook, stirring constantly, until shrimp are pink and cooked through.
Transfer shrimp, garlic and ginger to a bowl and scrape the pan clean.
Add 1 tablespoon of oil to pan and add broccoli, 1/4 cup water and 1/4 teaspoon salt; cook, stirring constantly, 3-4 minutes.
Transfer broccoli to the bowl with the shrimp.
Add 1 teaspoon of oil to pan.
Add eggs and scramble, 1-2 minutes.
Add to bowl with shrimp and broccoli.
Add 4 tablespoons oil to pan.
Add noodles along with fish sauce mixture.
Cook, toss noodles gently so as not to break.
Add shrimp, broccoli, eggs, green onions; toss gently to combine, cooking until warmed through.
Before serving, sprinkle bean sprouts, peanuts and cilantro on top and toss to combine.
Transfer to a serving platter and serve with lime wedges and bean sprouts
Bring 6 cups water to a boil, turn off heat and add noodles.
Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes.
(Note that the time varies greatly depending on the type of noodle and brand.)
Drain and rinse with cold water. Set aside.
In a bowl, beat eggs with a pinch of salt. Set aside.
In a bowl, whisk together fish sauce, soy sauce, lime juice, peanut butter, sugar and pepper flakes. Set aside.
Heat 3 tablespoons vegetable oil in a pan or wok over medium heat.
Add garlic, ginger and shrimp, season with 1/4 teaspoon salt and cook, stirring constantly, until shrimp are pink and cooked through.
Transfer shrimp, garlic and ginger to a bowl and scrape the pan clean.
Add 1 tablespoon of oil to pan and add broccoli, 1/4 cup water and 1/4 teaspoon salt; cook, stirring constantly, 3-4 minutes.
Transfer broccoli to the bowl with the shrimp.
Add 1 teaspoon of oil to pan.
Add eggs and scramble, 1-2 minutes.
Add to bowl with shrimp and broccoli.
Add 4 tablespoons oil to pan.
Add noodles along with fish sauce mixture.
Cook, toss noodles gently so as not to break.
Add shrimp, broccoli, eggs, green onions; toss gently to combine, cooking until warmed through.
Before serving, sprinkle bean sprouts, peanuts and cilantro on top and toss to combine.
Transfer to a serving platter and serve with lime wedges and bean sprouts
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