Shrimp Pad Thai

Preparation time: 20 mins
Cooking time: 25 mins
Serves: 41371589419461

For the sauce:

1/4 cups boiling water
1/4 cup (packed) light brown sugar
Juice of 1 lime
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon Sriracha hot sauce
1/2 pound medium shrimp (26-30 per pound), peeled and deveined

For the Pad thai:

1/2 pounded linguine, broken in half
1 tablespoon kosher salt
2 tablespoons vegetable oil
1/2 yellow onion, thinly sliced, lengthwise
3 garlic cloves, finely minced or pressed through a garlic press
3 large eggs, lightly beaten
3 scallions (white and green parts) trimmed and sliced into 3/4-inch segments
1 carrot, peeled and grated
1/2 cup chopped fresh cilantro
2 cups fresh bean sprouts
1 lime sliced into wedges for serving (optional)

1. To make the sauce:

Combine the boiling water and the sugar in a medium bowl. Add the lime juice, fish sauce, vinegar, and sriracha sauce and stir to combine and dissolve the sugar. Add the shrimp and set aside.

2. To make the pad Thai:

Bring a large pot of water to a boil. Add the linguine and salt and cook until the pasta is barely done, about 1 minute less than the package instructions advise. Drain and set aside.

3. Heat the oil in a large skillet over high heat until very hot and almost smoking 2 or 3 minutes. Add the onion and stir-fry until it begins to color, about 1 minute. Stir in the garlic and then add the eggs, cooking while stirring constantly for 30 seconds. Add the cooked linguine and scallions and cook while stirring until the pasta is heated through 1 to 2 minutes. Pour in the shrimp and sauce and cook until the shrimp are cooked through about 1 minute. Stir in the carrot, peanuts, and cilantro and turn off the heat. Add the bean sprouts and use tongs to combine. Serve with lime wedges (if using).

1371589419461

Gotham Steel Pasta Pot with Patented Built in Strainer with Twist N’ Lock Handles, Nonstick Ti-Cerama Copper Coating by Chef Daniel Green, 5 Quart

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