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
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
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]
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Filed under: My Recipe Stash Favorite Recipes, Pasta and Noodle Recipes, Seafood Recipes, Shrimp Recipes | Tags: Pad Thai Recipe. |
