Pad Thai with Shrimp
Recipe from
Betty Crocker
Pad Thai is Thailand's most well known noodle dish, which you'll find on almost all Thai restaurant menus in America. A trip down the Asian-foods aisle in the supermarket should lead you to its traditional ingredients, such as rice noodles and fish sauce.
Servings:
4 servings
Prep Time:
40 mins
Total Time:
40 mins
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Ingredients
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4 cupswatersee savings
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1 packagelinguine-style stir-fry rice noodles (rice stick noodles)* (6 to 8 ounces)see savings
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1/3 cupfresh lime juicesee savings
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1/3 cupwatersee savings
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3 tablespoonspacked brown sugarsee savings
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3 tablespoonsfish sauce or soy saucesee savings
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3 tablespoonssoy saucesee savings
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1 tablespoonrice vinegar or white vinegarsee savings
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3/4 teaspoonground red pepper (cayenne)see savings
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3 tablespoonsvegetable oilsee savings
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3 clovesgarlic, finely choppedsee savings
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1 mediumshallot, finely chopped, or 1/4 cup finely chopped onionsee savings
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2eggs, beatensee savings
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12 ouncesfrozen cooked peeled deveined medium shrimp, thawedsee savings
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1/4 cupfinely chopped dry-roasted peanutssee savings
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3 cupsfresh bean sproutssee savings
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4 mediumgreen onions, thinly sliced (1/4 cup)see savings
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1/4 cupfirmly packed cilantro leavessee savings
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Directions
1.
In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
2.
Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
3.
In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
4.
Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.
Tip:
Thin or thick rice stick noodles can be substituted for the linguine-style stir-fry rice noodles.
Nutrition information
Per serving: Calories 560 (Calories from Fat 210); Total Fat 23g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 240mg; Sodium 1310mg; Total Carbohydrate 59g (Dietary Fiber 4g, Sugars 15g); Protein 29g. Daily Values: Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 25%. Exchanges: 3 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 2 1/2 Fat. Carbohydrate Choices: 4.
Percent Daily Values are based on a 2,000 calorie diet
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