Shrimp Pad Thai

Name: Shrimp Pad Thai
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 473 milliliters bean sprouts; 1 Tbsp hot Asian chili sauce (sambal oelek or sriracha); 340 grams package extra-firm tofu, cut into 1/2-inch cubes; 59 milliliters fish sauce; 4 large cloves garlic, chopped; 2 Tbsps fresh lime juice, plus lime wedges for garnish; 6 radishes, cut into thin strips; 2 jalapeno peppers (red and green), seeded and thinly sliced into strips; 227 grams flat Thai rice noodles; 118 milliliters roasted salted peanuts, coarsely chopped; 4 scallions, halved lengthwise and cut into 1-inch pieces; 454 grams shrimp, butterflied with the shells on; 59 milliliters raw or turbinado sugar; 59 milliliters vegetable oil

Shrimp Pad Thai might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 684 calories, 39g of protein, and 27g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up flat thai rice noodles, jalapeno peppers, lime juice, and a few other things to make it today. To use up the turbinado sugar you could follow this main course with the Orange-Cranberry Scones with Turbinado Sugar as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes. This recipe is typical of Asian cuisine.

Instructions

Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Bowl

Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl.

Ingredients you will need

Chili Sauce

Fish Sauce

Lime Juice

Pasta

Sugar

Equipment you will use

Bowl

Put the bowls and other ingredients next to the stove (this dish cooks quickly).

Equipment you will use

Bowl

Stove

Heat a wok or large skillet over high heat until very hot.

Equipment you will use

Frying Pan

Wok

Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes.

Ingredients you will need

Vegetable Oil

Shrimp

Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Add the garlic and tofu to the pan; stir-fry until just golden.

Ingredients you will need

Garlic

Tofu

Equipment you will use

Frying Pan

Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes.

Ingredients you will need

Fish Sauce

Pasta

Sauce

Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.

Ingredients you will need

Pasta

Water

Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).

Ingredients you will need

Fish Sauce

Lime Juice

Green Onions

Seasoning

Radish

Peanuts

Water

Return the shrimp to the pan and heat through, about 2 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts.

Ingredients you will need

Bean Sprouts

Jalapeno Pepper

Peanuts

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Photograph by Con Poulos

Equipment

Ingredients

Servings:

473milliliters

bean sprouts 1Tbsp

hot Asian chili sauce (sambal oelek or sriracha)340grams

package extra-firm tofu, cut into 1/2-inch cubes 59milliliters

fish sauce 4large cloves

garlic, chopped 2Tbsps

fresh lime juice, plus lime wedges for garnish 6

radishes, cut into thin strips 2

jalapeno peppers (red and green), seeded and thinly sliced into strips 227grams

flat Thai rice noodles 118milliliters

roasted salted peanuts, coarsely chopped 4

scallions, halved lengthwise and cut into 1-inch pieces 454grams

shrimp, butterflied with the shells on 59milliliters

raw or turbinado sugar 59milliliters

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.