Pad Thai with shrimp

Pad Thai with shrimp
Pad Thai with shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • soak 8 oz ricestick noodles

  • 3

    T canola oil, divided

  • 6

    scallions, thinly sliced, white and green parts separated

  • 1

    T minced garlic

  • 3

    eggs beaten

  • 1

    # large shrimp, tails on

  • 1

    cup shredded carrot

  • 1

    cup freshly mung bean sprouts

  • chopped dry-roasted peanuts

  • chopped cilantro

  • lime wedges

Directions

-heat 1 T oil in large skillet over med-high heat. add scallion whites and garlic; cook until beginning to brown, 2-3 minutes -stir in eggs, cook until lightly scrambled, 1-2 minutes then transfer to bowl and set aside. wipe skillet clean -heat 1T oil in same skillet. Add shrimp and cook until pink, opaque and beginning to curl, 2-3 minutes -transfer shrimp to bowl, set aside. Heat remaining 1T oil in same skillet. Add noodles, then stir in sauce; cook until noodles absorb sauce, 3-5 minutes -toss together scallions (green), carrots, bean sprouts, egg mixture, and shrimp with noodles. Divide pad thai among bowls. Garnish each serving with peanuts, cilantro, lime wedges SAUCE: use store bought sauce but if want to make: simmer 1/2 cup pure tamarind concentrate or paste, 1/3 cup packed brown sugar, 1/4 cup fish sauce, 2 T sambal oelek or chili garlic sauce -simmer sauce ingredients for 5 minutes and set aside

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