Man, March is such a weirdo. I was on a 2-mile (had to throw that in there in case any of you who don’t walk two miles would be totally impressed with me. but if you’re more like a 10-mile walker, ignore. and stop laughing.) with my dog today and I was in and out and in and out of being chilly and warm and chilly and warm and warm and chilly.
Hey March? I have an idea: WARM.
Shrimp Pad Thai:
What it took for 2: (from Cooking Light)
* 7 oz flat rice noodles
* 2 Tbs. brown sugar
* 2 Tbs. soy sauce
* 1 Tbs. fish sauce
* 2 Tbs. fresh lime juice
* 1 Tbs. sriracha or chili garlic sauce
* 3 Tbs. canola oil
* 1 cup scallions, cut into 2-inch pieces
* 12 large frozen shrimp, thawed, peeled and deveined
* 5 cloves garlic, minced
* 1 cup fresh bean sprouts
* 1/4th cup unsalted peanuts, chopped
* fresh cilantro for garnish
Cook the noodles according to the package, then drain. Set aside.
In a small bowl, combine brown sugar, soy, fish sauce, lime juice and chili sauce.
Heat a large skillet over medium-high. Add the oil to the pan. Add the scallions, shrimp and minced garlic. Stir-fry roughly 2 minutes, until shrimp is done. Add the cooked noodles and stir to toss. Add the sauce and toss to combine.
Serve each plate topped with chopped peanuts, bean sprouts and cilantro.
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