Tuesday, May 8, 2012

Shrimp Pad Thai

Colorful Shrimp Pad Thai from Taste of Home: Healthy Cooking:

Have someone else Peel Shrimp

Cook Noodles According to Package

Wash and Prep Peas

Shred Carrots

Add to Wok

Let the Peanut chop some Peanuts

Chop some more.

Toss everything together, Sprinkle Peanuts on Top, and Enjoy! 

Colorful Shrimp Pad Thai from Taste of Home: Healthy Cooking

6 oz. Uncooked thick rice noodles
¼ cup rice vinegar
3 Tbsp. Reduced-sodium soy sauce
2 Tbsp. Sugar
2 Tbsp. Fish sauce (or more soy sauce)
1 Tbsp. Lime juice
2 tsp. Thai chili sauce (we used Thai Garlic Chili Sauce)
1 tsp. Sesame oil
¼ tsp. Crushed red pepper flakes
1-1/2 lbs/ uncooked medium shrimp, peeled and deveined
3 tsp. Sesame oil, divided
2 cups fresh snow peas
2 medium carrots, grated
2 garlic cloves, minced
2 eggs, lightly beaten
2 cups bean sprouts

2 green onions, chopped
¼ cup minced fresh cilantro
¼ cup unsalted dry roasted peanuts, chopped

1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
2. In a large nonstick skillet or wok, stir-fry shrimp in 2 tsp. oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add the eggs; cook and stir until set.
3. Drain noodles; add to shrimp mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions, heat through. Sprinkle with cilantro and peanuts.

No comments:

Post a Comment