I’ve got another shrimp recipe for you. This Pad Thai is a family favorite. Well, it’s a favorite with the adults. The kids are just now coming around to trying the shrimp. They don’t eat the noodles because there’s “stuff” on them.
One of the reasons I love this recipe so much is because a serving is HUGE! It is so filling!
I have found the key to this recipe is prepping everything BEFORE you start cooking. Once you start throwing everything into the wok, this one cooks up pretty quickly. If you have everything ready before hand so you can just dump it in when the time comes, the recipe is a breeze!
From EatingWell: September/October 1996
3 servings, about 1 1/3 cups each
Active Time: 25 minutes
Total Time: 45 minutes
- 4 ounces dried rice noodles
- 2 teaspoons peanut oil
- 3 cloves garlic, minced
- 1 large egg, lightly beaten
- 8 ounces small shrimp, peeled and deveined
- 2 cups mung bean sprouts
- 1/2 cup sliced scallion greens
- 3 tablespoons rice vinegar
- 2 1/2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 teaspoon chili-garlic sauce
- 2 tablespoons chopped dry-roasted peanuts
- Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
- Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
- Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
Per serving: 385 calories; 9 g fat (2 g sat, 4 g mono); 185 mg cholesterol; 51 g carbohydrates; 24 g protein; 3 g fiber; 857 mg sodium; 375 mg potassium.
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