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Shrimp Pad Thai


  • 8 ounces uncooked flat rice noodles (pad Thai noodles)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons fresh lime juice
  • 1 tablespoon Sriracha or chili garlic sauce
  • 3 tablespoons canola oil
  • 1 cup (2-inch) green onion pieces
  • 8 ounces peeled and deveined large shrimp
  • 5 garlic cloves, minced
  • ½ cup fresh bean sprouts
  • ¼ cup chopped unsalted dry-roasted peanuts
Cook noodles according to package directions; drain.
While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce and peanuts; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts and 2 teaspoons basil.

Makes 6 servings

Source : Cooking Light March 2011

Rice noodles were a new element to me. Having never used them before, I was not prepared for the 30 minute soak in cold water that they required first. This threw the preparation for the entire meal off. If you try this, do not begin any cooking, until the noodles are finished their soak, AND while they are soaking, start your pot of water so that it’s boiling by the time you need it. Otherwise, this was very simple to throw together. Having everything pre-chopped and pre-measured made it go so fast, a good thing because no part of it cooked for longer than a few minutes. I was not a big fan of the bean sprouts and eating them raw did not appeal to us. We threw them into the pan for a minute at the end and stirred them into the mix. Peanuts too were to be sprinkled on the top before serving, but we choose to add them with the sauce which made them much more aromatic. The basil we just completely forgot about because of the chaos resulting from the new noodles.

As a side note, the noodles only came in a 14 ounce package, with 3 bundles inside. I used 2 bundles, likely a little more than 8 ounces. The shrimp was neither large nor fresh, I went with medium and frozen. While I prepare the other ingredients, I put the frozen shrimp in a bowl of cool water, once I finish everything else it is thawed enough that I can easily peel it, then just use as directed.

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