Shrimp Pad Thai For Four

Name: Shrimp Pad Thai For Four
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 79 milliliters Asian fish sauce (also called nam pla or nuoc mam); 79 milliliters crushed red pepper; 79 milliliters palm sugar or packed dark brown sugar; 118 milliliters salted dry-roasted peanuts, coarsely chopped; 3 larges eggs, beaten well; 4 large cloves tablespoons chopped garlic (about; 79 milliliters granulated sugar; 2 limes, each cut into 6 wedges; 355 milliliters 1/2 ounces (about fresh mung bean sprouts; 340 grams dried flat rice noodles (slender linguine-width; sometimes called pad thai noodles or stir-fry noodles); 0 teaspoons salt; 2 bunches scallions, greens only, cut into 1-inch pieces (about 1 cup); 2 Tbsps chopped shallots or onion; 5 Tbsps vegetable oil; 4 servings Boiling water for soaking noodles

Shrimp Pad Thai This recipe covers 18% of your daily requirements of vitamins and minerals.

Instructions

In a medium bowl, combine the water, tamarind paste, palm or dark brown sugar, fish sauce, and salt and stir until the sugar is dissolved.

Ingredients you will need

Dark Brown Sugar

Tamarind Paste

Fish Sauce

Sugar

Water

Salt

Equipment you will use

Bowl

Place the bean sprouts, limes, and peanuts each in their own small bowl and arrange near the stove.

Ingredients you will need

Bean Sprouts

Peanuts

Lime

Equipment you will use

Stove

Bowl

Place the fish sauce, granulated sugar, and crushed red pepper each in their own small bowl and arrange on the dining table.

Ingredients you will need

Red Pepper Flakes

Granulated Sugar

Fish Sauce

Equipment you will use

Bowl

Bring a 5-quart saucepan of water to a full, rolling boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Remove it from the heat and immediately add the rice noodles, making sure they are fully submerged in the water.

Ingredients you will need

Rice Noodles

Water

Let the noodles soak for exactly 3 minutes (use a timer), occasionally lifting them up and pulling them apart as necessary with tongs or a long fork to keep the noodles separate and help them soften evenly.

Ingredients you will need

Pasta

Equipment you will use

Kitchen Timer

Tongs

Drain the noodles in a large colander and rinse them under cold running water. (If the noodles become sticky and clumped together while standing, rinse them briefly under cold water just before cooking, so that they return to their slippery, firm, toss-able state.)

Ingredients you will need

Pasta

Water

Equipment you will use

Colander

In a small bowl combine the garlic and shallots.

Ingredients you will need

Shallot

Garlic

Equipment you will use

Bowl

Place the shrimp, beaten eggs, bean sprouts, scallion greens, and peanuts each in their own bowl and arrange near the stove. Have ready 1 clean medium bowl for the cooked shrimp and eggs, and arrange a platter for serving near the stove.

Ingredients you will need

Green Onions

Bean Sprouts

Peanuts

Shrimp

Egg

Equipment you will use

Stove

Bowl

Heat a large wok over high heat until hot but not smoking.

Equipment you will use

Wok

Add 2 tablespoons of the vegetable oil and swirl to coat the pan. (If at any point during cooking the oil starts smoking, lower the heat.) When the oil is hot, scatter in the shrimp. Cook undisturbed until the shrimp begin to change color and firm up, about 30 seconds. Toss well then continue to cook, stirring frequently, until the shrimp are pink, firm and just cooked through, about 30 seconds longer. Using a slotted spoon, transfer the shrimp to the clean bowl.

Ingredients you will need

Cooking Oil

Shrimp

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Add the eggs and swirl the pan to spread them into a thin layer. Cook the eggs, lifting the sides and tilting the pan to allow the uncooked eggs to pour underneath as you do when making an omelet, until the eggs are mostly set, 1 to 1 1/2 minutes.

Ingredients you will need

Spread

Egg

Equipment you will use

Frying Pan

Remove the pan from the heat and use the slotted spoon to quickly cut the eggs into bite-size pieces then add them to the bowl of shrimp.

Ingredients you will need

Shrimp

Egg

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Place the wok over high heat and add the remaining 2 tablespoons of vegetable oil, and swirl to coat the pan.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Wok

Add the garlic and shallots and stir-fry until fragrant, about 5 seconds. Scatter in the softened rice noodles, and using tongs, evenly spread the noodles out across the pan, like a net.

Ingredients you will need

Rice Noodles

Shallot

Pasta

Garlic

Spread

Equipment you will use

Tongs

Frying Pan

Let them cook undisturbed for 15 seconds then scoop them in toward the center. Toss the noodles gently then spread them out again.

Ingredients you will need

Pasta

Spread

Pour about 1/3 of the seasoning sauce around the edges of the pan, and continue stir-frying the noodles in the same manner, spreading them out and letting them cook undisturbed occasionally, until most of the sauce is absorbed, about 30 seconds more.

Ingredients you will need

Sauce

Pasta

Equipment you will use

Frying Pan

Add another third of the sauce and continue to stir-fry in the same manner until most of the sauce is absorbed and the noodles are just tender but not mushy, about 30 seconds. Test a noodle or two: If they are too firm, add 2 to 4 tablespoons of water around the edge of the pan, and continue stir-frying until they are just tender and evenly coated with the sauce.

Ingredients you will need

Pasta

Sauce

Water

Equipment you will use

Frying Pan

Return the shrimp and eggs to the pan, along with any juices collected in the bottom of the bowl, and toss to incorporate them into the noodles.

Ingredients you will need

Pasta

Shrimp

Egg

Equipment you will use

Bowl

Frying Pan

Add the remaining third of the seasoning sauce, along with the bean sprouts, scallion greens, and chopped peanuts, and cook, tossing, until they are mixed in and barely heated, about 30 seconds.

Ingredients you will need

Green Onions

Seasoning Sauce

Bean Sprouts

Peanuts

Quickly transfer the noodles onto the platter, mounding them at one end. Mound the reserved bean sprouts next to the noodles, and arrange the reserved lime wedges next to the bean sprouts.

Ingredients you will need

Bean Sprouts

Lime Wedge

Pasta

Sprinkle the peanuts on the noodles in a stripe next to the bean sprouts.

Ingredients you will need

Bean Sprouts

Pasta

Peanuts

Serve hot with the small bowls of fish sauce, sugar, and crushed red pepper so that guests can flavor their portions to taste.

Ingredients you will need

Red Pepper Flakes

Fish Sauce

Sugar

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

79milliliters

Asian fish sauce (also called nam pla or nuoc mam)79milliliters

crushed red pepper 79milliliters

palm sugar or packed dark brown sugar 118milliliters

salted dry-roasted peanuts, coarsely chopped 3larges

eggs, beaten well 4large cloves

tablespoons chopped garlic (about 79milliliters

granulated sugar 2

limes, each cut into 6 wedges 355milliliters

1/2 ounces (about fresh mung bean sprouts 340grams

dried flat rice noodles (slender linguine-width; sometimes called pad thai noodles or stir-fry noodles)0teaspoons

salt 2bunches

scallions, greens only, cut into 1-inch pieces (about 1 cup)2Tbsps

chopped shallots or onion 5Tbsps

vegetable oil 4servings

Boiling water for soaking noodles

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.