Recipe courtesy of Kathleen Daelemans
Pad Thai
- Level: Intermediate
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 315 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1.4 grams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 3 grams
- Protein
- 16 grams
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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
Directions
- 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.