Pad Thai - one pan shrimp

By á-46720

Cooks Country

Ingredients

• 8 ounces (3/8-inch-wide) rice noodles
• 1/3 cup lime juice (3 limes)
• 1/3 cup packed brown sugar
• 1/4 cup fish sauce
• 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 8 ounces (4 cups) mung bean sprouts
• 1/4 cup chopped fresh cilantro
• 1/4 cup dry-roasted peanuts, chopped

Preparation

Step 1

1. Soak noodles in hot water until softened, stirring occasionally, about
15 minutes. Combine lime juice, sugar, and fish sauce in bowl. Pat shrimp
dry with paper towels. Heat oil in 12-inch nonstick skillet over medium heat
until just beginning to smoke. Add shrimp and garlic and cook, stirring
occasionally, until shrimp are pink, about 4 minutes. Transfer to plate.

2. Return now-empty skillet to medium heat. Drain noodles and add to
skillet. Cook until any residual moisture has evaporated, about 2 minutes.
Add lime juice mixture and cook until thickened slightly, about 4 minutes.
Add sprouts and shrimp to skillet and cook until shrimp are cooked
through, about 3 minutes. Transfer to bowl, sprinkle with cilantro and
peanuts, and serve.