Honestly, I was overwhelmed. I have about 18 recipes saved (a habit I need to break!) and each one was different from the next. Some of the ingredients were completely foreign to me and I was hesitant to substitute anything. I'm sure you can make healthier versions (using brown rice noodles, preparing your own sauce, etc.) but I decided to stick with the recipe that came on the back of the noodles box and used pre-purchased ingredients. I'm not a big fan of playing around with ingredients while attempting my first try at a recipe and I was not interested on going on a wild-goose hunt for some of the ingredients.
I really enjoyed this dish. The only thing I didn't enjoy was waiting for the noodles to soak. I always make the mistake of waiting until I am completely famished before I start dinner. Right about that time, I checked the box and read "soak noodles for 25-30 minutes." Flip! @#@^!#&!! That's my fault for not reading the recipe earlier in the day (another habit I need to break!).
Shrimp Pad Thai
adapted from A Taste of Thai
Yield: Serves 2 (but the portions seemed rather large for a 2-person serving, we have plenty of leftovers)
- 1/2 lb Rice Noodles (I used a Taste of Thai)
- 4 tbsp canola oil, divided
- 1 egg, beaten
- 1/2 lb raw shrimp, peeled & deveined (chicken, pork, or tofu can be used)
- 4 scallions, chopped
- 1/2 c coarsely chopped peanuts
- 1/2 c - 2/3 c Pad Thai sauce
- 2 c bean sprouts
- cilantro and lime wedges for garnish
- Soak noodles according to directions for saute.
- Heat 2 tbsp oil in wok or large skillet over medium-high heat.
- Add egg; scramble lightly, about 20 seconds.
- Add shrimp, meat or tofu; stir-fry until cooked through.
- Add remaining oil.
- Add noodles; stir-fry 4-7 minutes until firm but tender.
- Add scallions, peanuts, and Pad Thai sauce; stir-fry about 1 minute.
- Stir in bean sprouts.
- Serve hot, garnished with cilantro and lime wedges.
Post a Comment