Shrimp Pad Thai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (14-oz.) package dried rice noodles
1/4 c. fish sauce
2 Tbsp. soy sauce
4 Tbsp. tamarind juice
1/2 c. white vinegar or rice wine vinegar
1/4 c. sugar
1 c. preserved ground radish
1/4 c. vegetable oil
4 cloves garlic, finely chopped
1 1/2 lbs. large shrimp peeled and cleaned
1 tsp. cayenne pepper
1 Tbsp. paprika
4 c. bean sprouts
8 oz. fried tofu, cut into small cubes
1 c. finely chopped peanuts
1 bunch chives, chopped
3 eggs, beaten, cooked, rolled up , and shredded
Lime wedges for garnish
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Directions: |
Directions:Soak noodles in hot water until slightly limp; drain and set aside. In a medium bowl, combine fish sauce, soy sauce, tamarind juice, vinegar, sugar, and radish; stir until sugar is dissolved and then set aside. Prepare and measure all of the other ingredients before beginning to cook.
Heat oil in work or large skillet over high heat. When oil is hot, working quickly, add garlic and shrimp and toss with wooden spoons until shrimp are about halfway done. Add cayenne pepper and paprika and toss to combine. Add noodles and radish mixture and toss well. Add bean sprouts and tofu and toss. Add peanuts and garlic chives and toss. When shrimp is just cooked through and all the ingredients are heated through, remove from heat. Garnish with shredded eggs and lime wedges, if desired. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:58 minutes |
Personal
Notes: |
Personal
Notes: 1 tbsp horseraddish may be substituted for ground raddish or it can be omitted. Cashews are a great substitute for peanuts. Tamarind is found at an asian market or can be replaced with a orange juice, lime juice, and worcestershire sauce mixture. I like to double the sauce in the beginning of the recipe.
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