Pad ThaiPosted: October 2, 2010
This is a quick Americanized version of Pad Thai. It’s actually pretty delicious and satisfying. The ingredients are easily found in grocery stores. The rice noodles and fish sauce can be found in the Asian section (or get them at an Asian market). I’ve made this recipe numerous times and it always turns out well. Sometimes I substitute fried tofu for the shrimp with excellent results. Chicken also works well.
1/4 cup safflower or corn oil (i use canola or peanut)
1 pound medium shrimp, peeled, deveined, and rinsed
3 large eggs, lightly beaten
2 tablespoons minced garlic
sweet and sour sauce
1/3 cup fish sauce
1/4 cup ketchup
1 1/2 tablespoons sugar
3 tablespoons water
6 ounces flat rice stick noodles (pho), softened in hot water and drained (i boil them until tender)
2 cups bean sprouts, rinsed and drained
3 tablespoons minced scallion greens
1/4 cup finely chopped dry-roasted peanuts
1/2 teaspoon crushed red pepper
2 1/2 tablespoons chopped fresh cilantro
2 limes, cut into 6 wedges each
Heat a wok or a heavy skillet over high heat. Add 1 tablespoon of the oil and heat until very hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.
Reheat the wok over medium-high heat. Add the remaining 3 tablespoons oil and heat until hot, about 30 seconds. Add the eggs and cook, stirring to scramble them, until just set. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the sweet and sour sauce and the rice noodles and toss for 3 to 4 minutes, until the noodles have absorbed the sauce and are tender. Add the shrimp and bean sprouts and toss to mix. Transfer onto a serving platter and sprinkle with the scallion greens, peanuts, red pepper, and cilantro. arrange the lime wedges around the noodles and serve.
Makes 6 servings.
Recipe source: Asian Noodles by Nina Simonds (Hearst Books, 1997).