Shrimp Phad Thai
Source of Recipe
SheHuffer
Recipe Introduction
"As promised, the recipe to the Shrimp Phad Thai I had for dinner last night. (Because I like things hot...I did serve it with a little homemade chili sauce that is included in the Hainanese Chicken Rice recipe that I will post tomorrow)"
-buny's note the hainanese chicken rice recipe is under 6wbmo-poultery, subhead "chicken"
List of Ingredients
4 ounces medium-thick flat rice noodles
2 tablespoons plus 1 teaspoon Splenda
4 tablespoons plus 1 teaspoon fish stock
2 tablespoons rice vinegar
2 eggs whites, beaten
12 ounces peeled and deveined medium shrimp
3/4 teaspoon crushed red pepper flakes
pepper to taste
4 cloves garlic, chopped
2 shallots, thinly sliced
5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
For serving: Lime wedges Recipe
1. Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the Splenda with the 2 tablespoon plus 1 teaspoon fish stock and vinegar in a small bowl.
2. Heat a large skillet over medium heat until hot. Pour in the eggs whites, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
3. Over high heat add the shrimp, 1/2 teaspoon of the pepper flakes, and pepper, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
4. Heat a 2 tablespoons of fish stock over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute.
5. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the remaining fish stock mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp and toss until hot.
6. Divide the Phad Thai among plates and top with chopped scallions. Serve immediately with the lime wedges.
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