This entry was posted on Sunday, March 16th, 2008 at 8:34 pm and is filed under My Recipe Stash Favorite Recipes, Pasta and Noodle Recipes, Seafood Recipes, Shrimp Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients: 8 ounces dried Thai rice stick noodles 1/4 cup fish sauce 3 tablespoons rice vinegar 2 tablespoons cane sugar 3 tablespoons vegetable oil 2 tablespoons minced peeled fresh ginger 1 red jalapeno chile, minced 2 large garlic cloves, minced 12 ounces uncooked large shrimp, peeled, deveined, halved lengthwise (any size is fine) 6 cups thinly sliced Chinese Napa cabbage 3 cups bean sprouts 2/3 cup (lightly packed) fresh cilantro leaves Lime wedges to serve |
I made this meal and it turned out great. It was pretty simple to cook. I didn’t use the cabbage, you don’t have to either.
Cooking Tip: I strongly recommend having everything set out first and cut.
Pad Thai Recipe
Serves 4
Directions:
Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well.
Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.
Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant.
Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
Add the cabbage, 2 cups of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt.
Add the noodles and toss until the noodles are tender.
Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro.
Serve with the lime wedges.
[Source Take Home Chef]
