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Shrimp Pad Thai - 6

Source of Recipe

6 servings


Recipe Introduction

From Cooking Thin

List of Ingredients

8 ounces rice stick noodles
1/3 cup lime juice
1/3 cup water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons sugar
1/2 teaspoon cayenne
2 teaspoons roasted peanut oil
2 cloves garlic, finely minced
1 shallot, finely minced
1/2 pound peeled and deveined shrimp, cut into small pieces
2 eggs, lightly beaten
1/4 cup roasted, unsalted peanuts, roughly chopped
4 cups bean sprouts
1 cup thinly sliced scallions, about two small bunches
1 cup loosely packed cilantro leaves


Recipe

Cover noodles with boiling water. Soak 20 minutes or until soft but not fully "cooked". Drain and set aside.
In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside.

Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist.

Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated.

Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.

Nutrition Information
Nutritional Analysis per serving Calories 315
Fat 7 g Saturated Fat 1.4 g
Carbohydrates 48 g Fiber 3 g
Protein 16 g