Friday, April 15, 2011

Pad Thai

We have loved Thai food since we frequented a little hole-in-the-wall Thai place during our first few years of marriage in Provo, Utah. The hubs is usually the Thai cook at our house, but when I solicited some recipes from a friend so I could make a gluten-free recipe for some out of town guests, she sent me this...and we fell in love! Since this was initially a GF recipe, you can use rice noodles if you desire. Our family has opted for linguine instead. Note: peanuts (dry roasted are tasty) and lime add A LOT to this recipe. We also serve it over white rice.
Pad Thai
(Whitney Archibald)

13 oz box linguine...Cooked as package directs, drained and set aside.
(Or 12 oz dried rice noodles, soaked in warm water for 15 minutes and drained.)

4 Tbsp Oil
1 lb. medium shrimp (You can cut them into 1 inch pieces if desired...I don't)
3 cloves garlic, chopped
2 eggs, beaten
1 1/2 Tbsp sugar
3 Tbsp fish sauce
1/2 cup bean sprouts
1 Tbsp peanuts, chopped (I personally like to go heavy on the peanuts...)
red pepper flakes
green onions
lime slices

In a hot wok (or a large frying pan) heat 1 Tbsp oil and add shrimp. Cook until pink. Add garlic and toss; cook 30 seconds. Remove. Lower heat to medium-high and add 1 Tbsp oil to wok. Once hot, add eggs and stir until curds form. Add to shrimp. Add 2 remaining Tbsp oil to wok. Once hot, add noodles. Cook while stirring, two to three minutes. Push noodles to side of pan. Add sugar and fish sauce. Once sugar dissolves, mix with noodles. Add bean sprouts and shrimp mix. Garnish with pepper flakes, peanuts, green onions, and lime slices.

1 comment:

  1. We had this for dinner tonight except they didn't have fish sauce at Trader Joes, so I used some Asian dipping sauce. So yummy!! Thanks for sharing!