Recipe courtesy of Katie Lee Biegel
Summer Shrimp Pad Thai-Inspired Noodles
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- Level: Intermediate
- Total: 1 hr 25 min (includes soaking time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 583
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 26 g
- Cholesterol
- 184 mg
- Sodium
- 1891 mg
We absolutely love Thai food but it wasn't a cuisine that I cooked much at home until I got Jet Tila's cookbook "101 Thai Dishes You Need to Cook Before You Die." He does a great job of explaining ingredients and has a shopping list of what you need to stock your pantry. While this recipe is not exactly like an authentic pad Thai, I use an ingredient that has become a staple at our house since I started cooking Jet's recipes: tamarind paste. It really flavors the dish and I've found myself adding it to recipes like BBQ sauce, and I even put it in my corn chowder. This noodle dish is light, fresh and heavy on the veggies for summertime.
- Level: Intermediate
- Total: 1 hr 25 min (includes soaking time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 583
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 26 g
- Cholesterol
- 184 mg
- Sodium
- 1891 mg
Ingredients
Sauce:
Noodles:
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Directions
- For the sauce: In a small bowl, whisk together the light brown sugar, tamarind paste, fish sauce, soy sauce, lime juice, vinegar and chile sauce. Divide the sauce in half and reserve one half for the shrimp and the other half for the noodles.
- For the noodles: Place the rice noodles in a large bowl. In a medium pot, heat 10 cups of water (or enough to fully submerge the noodles) until warm. Pour over the noodles and allow them to sit until tender, 20 to 30 minutes.
- Meanwhile, add the shrimp to half of the reserved sauce and toss to coat.
- When ready to cook, heat a large cast-iron skillet with 2 tablespoons avocado oil over medium-high heat. Sear the shrimp until opaque and cooked through, 2 to 3 minutes per side. Set aside and keep warm.
- In a small nonstick skillet, heat 1 tablespoon avocado oil over medium heat until warm, then add the eggs in an even layer. Allow the eggs to cook, flipping once, until bright yellow, 3 to 5 minutes. Drain on a plate lined with a paper towel, then chop into small pieces and set aside.
- In a large, high-sided skillet, heat the remaining 2 tablespoons avocado oil over medium heat. Add the garlic and cook until fragrant, a minute or so. Add the red bell pepper and cook until just beginning to soften, about 2 minutes.
- Add the snap peas and zucchini and continue to cook for a minute or two. Add the scallions and continue to saute for another minute or two, but don’t let the zucchini break down too much.
- Drain the rice noodles and add to the skillet. Pour over the remaining reserved sauce, stir to coat, and bring to a light simmer to allow the sugar to start dissolving. Toss everything until well combined and the noodles are nicely coated in the sauce.
- Remove from the heat and top with the shrimp, cilantro, peanuts and Fresno chile. Divide among plates or place on a platter and serve.
