83 lines
2.4 KiB
Markdown
83 lines
2.4 KiB
Markdown
# Pad Thai
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* *Prep:* 9 minutes
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* *Cook:* 6 minutes
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* *Total:* 15 minutes
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* *Servings:* 3 servings
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## Ingredients
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### For the Stir-Fry
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* 4 ounces dry brown rice noodles
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* 2 teaspoons sesame oil, extra virgin olive oil, or canola oil
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* 8 ounces medium/large shrimp, peeled and deveined
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(you can 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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* 2 cloves garlic, minced
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* 2 large eggs %% TODO: add equivalent measure of 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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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 tablespoons fish sauce
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* 1-1/2 tablespoons rice vinegar
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* 1 tablespoon low-sodium soy sauce
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* 2 tablespoons water
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* 1-3 tablespoons honey
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* 1-3 teaspoons ground chile sauce (sambal oelek) or chili garlic sauce
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For a sweeter pad thai, add additional honey
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(or even a little brown sugar).
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For spicier, add additional chili paste.
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## Instructions
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1. Cook the rice 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 ingredients.
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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 chopped 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 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 gently 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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