quick pad thai

quick pad thai
quick pad thai

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3

    oz dried wide- pad thai- rice noodles

  • 2

    tbsp fish sauce

  • 2

    tbsp sugar

  • 1

    tbsp soy sauce

  • 1

    tsp hoisin sauce

  • 1

    tsp chile garlic sauce-such as lee kum kee brand

  • 1

    tsp vegetable oil

  • 1

    tsp minced garlic

  • 6

    oz medium shrimp- 51-60 per lb- peeled and deveined to yield one cup

  • 1-4

    oz- can fire roasted green chiles, drained and sliced into long thin slivers

  • 1 1/2

    cup bean sprouts

  • 2

    tbsp unsalted roasted peanuts

  • 1/3

    cup coarsely chopped fresh cilantro

  • 10

    mint leaves, torn into small pieces

  • 1

    lime, cut into wedges for serving.

Directions

submerge wide rice noodles in a bowl of very warm water-110 degrees- and soak until thet are pliable but still rather firm- about 20 minutes. meanwhile, prep the rest of the ingredients. drain the noodles in a colander- no need to pat dry in a small bowl, combine the fish sauce,sugar,soy sauce,hoisin sauce and chile garlic sauce once the noodles are drained, heat the oil in a large skillet over high heat until very hot. add the garlic,stir and immediately add the shrimp. stir fry until the shrimp turn pink and firm-2-3 minutes. add the fish sauce. stir the mixture for about 20 seconds, then add the shile slivers and the noodles. stir fry until the noodles are tender and liquid is absorbed, 1-2 minutes. if the noodles are too firm add 1 tbsp water and cook another minute. add the bean sprouts and stir fry until they are slightly limp- 1-2 minutes. transfer to serving platter or individual plates and garnish with peanuts, cilantro and mint. serve immediately with lime wedges on the side

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