Wednesday, July 25, 2012

Shrimp Pad Thai

This is a really easy weeknight meal. I don't think it's an "authentic" Pad Thai but it is pretty darn good. I use frozen shrimp for this, which I always have on hand but I've also done it with chicken and it is great too. This recipe comes from Emeril. Hope you enjoy as much as we do!

Time: 30 minutes
Serves: 2, with leftovers

  • 8 oz dried rice noodle sticks*
  • 1/4 cup fish sauce or soy sauce (I use 2 TBSP fish sauce and 2 TBSP soy sauce but you could use one or the other too)
  • 2 TBSP rice wine vinegar
  • 2 TBSP sugar or 1 TBSP of honey
  • 1/2 pound raw shrimp
  • 1/4 tsp cayenne
  • 3 TBSP peanut oil (you could use canola oil too)
  • 3-4 cloves garlic
  • 2 large eggs
  • 2 cups bean sprouts (optional but really good!)
  • 1 bunch of green onions
  • 1/4 cup roasted peanuts
  • 1/4 cup fresh cilantro
  • juice from 1 lime
  1. Put a large pot of water on to boil to cook your noodles. Once the water is boiling, add the noodles and cook for 3-4 minutes. Then drain in a colander and set aside.
  2. While the water comes to a boil, prep your shrimp. If it's frozen, thaw it under running water. Then, remove the legs, peels and tails from the shrimp and slice them in half lengthwise.
  3. Season your shrimp with 1/4 tsp of cayenne and refrigerate while you prep the rest of the ingredients.
  4. In a small bowl, mix together your 1/4 cup of fish sauce (or soy sauce), 2 TBSP rice wine vinegar, 2 TBSP sugar (or 1 TBSP honey) and stir together until the sugar dissolves. Set aside.
  5. Peel and finely chop your garlic cloves and slice your green onions (the whites and the green parts).
  6. Also, go ahead and chop up your cilantro and your peanuts too.
  1. Heat a wok or large skillet over medium-high heat. Add about 1 TBSP of peanut oil as it heats.
  2. Add your chopped garlic to the oil, then add your shrimp and stir it around with a wooden spoon as it cooks. The shrimp will cook quickly (2-3 minutes) and you'll know they're done when they curl up and start to turn pinkish. When this happens, empty the shrimp and garlic onto a plate and set aside.
  3. Add a little bit more peanut oil to your hot pan, then crack 2 eggs into the pan. Use your wooden spoon to "scramble" the eggs as they cook.
  4. Just when they are no longer runny add your sprouts, green onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through.
  5. Add your shrimp and peanuts, and cook for 30 seconds. Serve immediately topped with cilantro, fresh lime wedges and Sriacha.

* Rice Noodle Sticks - You can usually find some variety of these in the Asian aisle in a regular grocery. I've bought this brand before and also this brand and both are great.

1 comment:

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