Single Serving Ingredient List:
C. Pad Thai Sauce (See sauce mix below)
oz. Shrimp, shelled & de-veined, marinated
oz. Rice sticks (re-hydrated) (2 C.)
oz. Red onions, sliced ¼" (¼ C.)
oz. Thai basil, sliced (or sweet basil)
oz. Bean sprouts, fresh (2 C.)
oz. Green onions, slant cut 2"
Tbsp. Peanut, roasted, crushed
Tbsp. Cilantro, chopped
.6 oz. Corn oil (2 Tbsp.)
Garnish with lime wedge
To make Pad Thai Sauce: 5 C. Cilantro Peanut Sauce (Starport 222), 5 C. General Kung Pao Sauce (Starport 345), 5 C. XOX Sweet Teriyaki (Starport 217), 2-1/2 C. Fish Sauce , 7-1/2 C. Sweet & Sour Sauce (Starport 215). Mix well cover and refrigerate. Marinate Prawns: For each pound of prawns, thoroughly mix 0.4 oz. (1Tbsp.) Marinade Seasoning (Starport 356), 0.8 oz. (2-1/2 Tbsp.) oil and 0.8 oz. (2 Tbsp.) water. Add in prawns marinate for 15- 30 minutes. Instructions: Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 Tbsp. oil to each 2 lbs. of noodles to prevent clumping. Cover and refrigerate. See instructions above for mixing Pad Thai Sauce and marinating shrimp. Add 2 Tbsp. oil to hot griddle or wok and sear shrimp for 1 minute, then add onions. Sauté 30 seconds, add rice sticks, then wine or broth. Cover and let rice sticks steam 1-2 minutes until noodles become translucent. Add Pad Thai sauce, basil, and ¾ of the bean sprouts (save some for garnish) toss until steaming hot. Add green onions (save a few pieces for garnish) toss well and remove. Garnish with remaining green onions, bean sprouts, crushed peanuts, cilantro and a lime wedge. Note: This recipe uses thick, (wide) rice sticks, thinner rice sticks may also be used and cooks in less time. However; different brands require different cooking times. It is best to test the cooking time for the brand you use.