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Pad Thai with Shrimp

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Let me start with a disclaimer that I have never had Pad Thai before, but this recipe looked so good I had to try it. Whether it is like true Pad Thai or not, it is amazing. I had my dad try it, who is a Pad Thai man and said it was good! (but not like the Pad Thai he’s use to lol). I say give it a try and see what your taste-buds tell you. The nice thing about this dish is once you have everything prepped it is SUPER fast to make. Enjoy!

Serves: 2 | Serving Size: 1/2 of dish

Ingredients:

  • Sauce:
    • 3 tablespoons lime juice
    • 3 tablespoons water
    • 2 1/2 tablespoons packed brown sugar
    • 2 tablespoons fish sauce
    • 1 1/2 tablespoons Vegetable Oil
    • 2 teaspoons rice vinegar
    • 1/8 teaspoon cayenne pepper
  • Noodles, Shrimp and Garnish
    • 4 ounces (1/4 inch wide) Rice Noodles
    • 12 ounces medium Ssrimp (41 – 50 per pound), peeled, deveined and tails removed.
    • 2 tablespoons vegetable oil
    • 1 small shallot – minced
    • 1 garlic clove – minced
    • salt
    • 1 large egg – lightly beaten
    • 2 ounces (1 cup) Napa Cabbage – julienne
    • 2 tablespoons chopped unsalted dry-roasted Peanuts OR 2 tablespoons wasabi Soy Nuts
    • 2 scallions, green parts only, sliced thin
    • 2 tablespoons fresh cilantro leaves

Directions:

  • For the Noodles: Cover noodles with very hot tap water in a large bowl and stir to separate. Let noodles soak until softened/limp, but not fully tender, 20 to 25 minutes; drain. Set aside.
  • For the sauce: whisk all ingredients together in a bowl and set aside.
  1. Pat shrimp dry with paper towels. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add shrimp in a single layer and cook, without stirring, until beginning to brown, about 60 seconds. Flip shrimp and continue to cook until spotty brown and just pink around the edges, about 30 seconds. Transfer to bowl.
  2. Add remaining 1 tablespoon oil, shallot, cabbage, garlic, and pinch of salt to now empty 10-inch skillet and cook over medium heat, stirring constantly, until shallot is golden brown. Stir in egg and cook, stirring vigorously until scrambled.
  3. Add drained rice noodles and toss to combine. Add sauce, increase heat to medium-high and cook, tossing gently, until noodles are well coated with sauce, about 60 seconds. Add cooked shrimp with any accumulated juices, peanuts (or soy nuts) and half the scallions, continue to cook, tossing constantly, until noodles are tender, about 2 minutes. (If not yet tender, add 2 tablespoons of water to skillet and continue to cook until tender).
  4. Transfer noodles to serving dish, sprinkle with remaining scallions, cilantro and extra peanuts (or soy nuts). Enjoy!

Nutrition Information:
Per serving: Calories: 721; Total Fat: 29;  Cholesterol: 93mg; Sodium: 2418mg; Total Carbohydrates: 72; Dietary Fiber: 4; Sugars: 22g; Protein: 46g
Nutrition Bonus: Potassium: 759; Vitamin A: 21%; Vitamin C: 32%; Calcium: 20%; Iron: 29%

Adopted from: America’s Test Kitchen (2014). “Pad Thai with Shrimp.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 243. Print.