My Friend Ming's Pad Thai |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Finally a decent pad thai recipe that does not use ketchup as a ingredient. Make this...you will enjoy. Ingredients:
8 ounces dried thai rice stick noodles |
1/4 cup fish sauce (nam pla) |
3 tablespoons rice vinegar |
2 tablespoons unbleached cane sugar |
3 tablespoons vegetable oil |
2 tablespoons minced peeled fresh ginger |
1 red jalapeno chile, minced |
2 large garlic cloves, minced |
12 ounces uncooked large shrimp, peeled, deveined, halved lengthwise |
6 cups thinly sliced chinese napa cabbage |
3 cups bean sprouts |
2/3 cup lightly packed fresh cilantro leaves |
1/3 cup chopped roasted unsalted peanuts |
lime wedge |
Directions:
1. Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.
2. Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
3. Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.
4. Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.
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