85 lines
2.4 KiB
Markdown
85 lines
2.4 KiB
Markdown
# Pad Thai
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## Ingredients
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### For the Stir-Fry
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* **4 oz** dry brown rice noodles
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* **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
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* **8 oz** medium or large shrimp, peeled and deveined
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* **2 cloves** garlic, minced
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* **2** large eggs or **1/2 cup** egg substitute
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* **1/2 cup** bean sprouts
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* **1/2 cup** grated carrots
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* **2** large (or **3** small) green onions, finely chopped
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* **1/4 cup** peanuts, finely chopped
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* **1/4 cup** fresh cilantro, chopped
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* **1** lime, quartered
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#### Notes
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* Use either fresh shrimp or thawed frozen shrimp.
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If using thawed, lightly pat the shrimp dry prior to cooking.
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* For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
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* If you cannot find fresh bean sprouts,
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you can substitute with rinsed, canned bean sprouts
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or another fresh vegetable.
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Note that canned bean sprouts have a more fermented taste.
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### For the Sauce
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* **2 tbsp.** fish sauce
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* **1-1/2** tbsp. rice vinegar
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* **1 tbsp.** low-sodium soy sauce
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* **2 tbsp.** water
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* **1-3 tbsp.** honey
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* **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce
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#### Notes
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* For a sweeter pad thai, add additional honey or a little brown sugar.
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For spicier, add additional chili paste.
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<div style="page-break-after: always;"></div>
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## Instructions
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1. Cook the **noodles** until soft, but not mushy.
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Drain and rinse under cool water.
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2. In a small bowl, whisk together the **sauce**.
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3. Heat the oil in a large non-stick skillet or wok over medium-high heat.
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Add the **shrimp** and saute about 2 minutes,
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or just until the shrimp begins to turn pink.
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4. Add the **garlic** and **noodles**.
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Stir continuously to coat the noodles and shrimp with the garlic,
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then push the ingredients over to one side of the pan.
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5. Crack the **eggs** into the empty side of the pan
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and break apart the yolk with the spatula.
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Let cook for 30 seconds, until just beginning to set.
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6. Add the sauce and stir everything to combine.
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7. Add the **bean sprouts**, **carrots**, and **green onions**
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and let cook about 1 minute,
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or until the bean sprouts are crisp-tender.
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8. Sprinkle on the **peanuts** and **cilantro**.
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Serve immediately with the **lime wedges**.
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## Notes
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* Keep leftovers in an airtight container
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in the refrigerator for up to 4 days.
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* To reheat: Warm in the microwave
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with a splash of water or chicken broth
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to keep the noodles from drying out.
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<div style="page-break-after: always;"></div>
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