quick pad thai
By barbell
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.
Details
Servings 2
Preparation
Step 1
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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