Shrimp Pad Thai

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.

One Response to Shrimp Pad Thai

  1. Vita @ Juicer Depot July 10, 2012 at 6:20 pm #
    I love this Pad Thai recipe. I used soba noodles instead of the rice noodles because my daughter liked the soba noodles from when we tried your recipe Soba Noodles with Scallops and Veggies. So far there isn't a recipe that I tried of your that I didn't like.

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