Pad Thai (Thai Fried Rice Noodles) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In this quint essential Thai dish, vermi-celli can be used in place of the rice sticks, if desired. Ingredients:
1/2 pound uncooked rice sticks (rice-flour noodles) |
4 cups boiling water |
3 tablespoons fish sauce |
1/4 cup ketchup |
1 1/2 tablespoons sugar |
3 tablespoons water |
1/4 cup chopped unsalted dry-roasted peanuts |
3 tablespoons chopped green onions |
2 1/2 tablespoons chopped fresh cilantro |
1/2 teaspoon crushed red pepper |
1 tablespoon vegetable oil, divided |
1 pound medium shrimp, peeled and deveined |
10 garlic cloves, minced |
3 large eggs, lightly beaten |
2 cups bean sprouts |
1 lime, cut into 8 wedges |
Directions:
1. Combine rice sticks and boiling water in a bowl; let stand 10 minutes or until soft. Drain; set aside.
2. Combine fish sauce, ketchup, sugar, and 3 tablespoons water in a bowl; stir well. Set aside.
3. Combine peanuts, green onions, cilantro, and pepper in a bowl; stir well. Set aside.
4. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp, and stir-fry 1 1/2 minutes. Remove shrimp from skillet; set aside, and keep warm.
5. Heat 2 teaspoons oil over medium-high heat. Add garlic; stir-fry 30 seconds. Add eggs; stir-fry 2 minutes. Add rice sticks and fish sauce mixture; stir-fry 3 minutes. Return shrimp to skillet; add bean sprouts, and stir-fry an additional 30 seconds. Spoon 2 cups mixture onto each of 6 plates; top each with 2 tablespoons peanut mixture, and serve with lime wedges.
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