9/8/10

Homemade Pad Thai

Everbody loves Pad Thai, right? I don't think they realize how easy and delicious it is to make fresh (especially with the lovely produce from our farmer's markets)! Sam and I team tagged it last night. I prepped everything and he cooked it all up. We use the very authentic recipe from Betty Crocker, but there are tons online you can google as well. Here's ours:

4cups water
1package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
1/3cup fresh lime juice
1/3cup water
3tablespoons packed brown sugar
3tablespoons fish sauce or soy sauce
3tablespoons soy sauce
1tablespoon rice vinegar or white vinegar
3/4teaspoon ground red pepper (cayenne)
3tablespoons vegetable oil
3cloves garlic, finely chopped
1medium shallot, finely chopped, or 1/4 cup finely chopped onion
2eggs, beaten
12oz frozen cooked peeled deveined medium shrimp, thawed
1/4cup finely chopped dry-roasted peanuts
3cups fresh bean sprouts
4medium green onions, thinly sliced (1/4 cup)
1/4cup firmly packed cilantro leaves
  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.






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