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Shrimp Pad Thai

22 Feb

Shrimp Pad Thai

A quick dish in less than 30 minutes and all the ingredients can be found at a local Asian supermarket.  You can substitute the shrimps with any other protein you like or take them away for a vegetarian dish.

Ingredients:

  • 8 oz. Thai rice noodles
  • 8 shrimps
  • 2 cups bean sprouts
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 red pepper, finely sliced
  • 1 egg
  • 3 scallions, finely sliced
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup dry roasted peanuts, ground or chopped
  • 2-3 Tablespoon oil
  • few wedges of lime for serving

Pad Thai Sauce:

  • 3/4 Tablespoon tamarind paste
  • 1/4 cup hot water
  • 3 Tablespoons of fish sauce
  • 1 Tablespoon of chili sauce
  • 3 Tablespoons of brown sugar
Directions:
  1. Bring a pot of water to boil, add noodles and remove from heat. Soak until tender (about 10 min) Drain and rinse through cold water.
  2. In a small bowl, mix all pad thai sauce ingredients and set aside.
  3. In a saucepan, add oil, pan-fry shrimps until pink and opaque.  Set aside.
  4. Add oil, stir in egg, scrambled. Set aside.
  5. Add oil, stir in bean sprouts, cook for 3 minutes.  Set aside.
  6. Add oil, stir in red pepper, cook through. Set aside.
  7. In a large frying pan, add shallots and garlics, cook for 1 min.  Add noodles and all cooked ingredients.  Stir in scallions, Pad Thai Sauce and cilantro.  Mix well and remove from heat.
  8. Sprinkle roasted peanuts and lime juices.

 

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