Shrimp Pad Thai (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
8 ounces flat thai rice noodles |
1/4 cup fish sauce |
1/4 cup raw or turbinado sugar |
1 to 2 tablespoons hot asian chili sauce (sambal oelek or sriracha) |
2 tablespoons fresh lime juice, plus lime wedges for garnish |
1/4 cup vegetable oil |
1 pound large shrimp, butterflied with the shells on |
4 large cloves garlic, chopped |
1 12 -ounce package extra-firm tofu, cut into 1/2-inch cubes |
6 radishes, cut into thin strips |
4 scallions, halved lengthwise and cut into 1-inch pieces |
1/2 cup roasted salted peanuts, coarsely chopped |
2 cups bean sprouts |
2 jalapeno peppers (red and green), seeded and thinly sliced into strips |
Directions:
1. Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. 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. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
2. Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
3. 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).
4. Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.
5. Photograph by Con Poulos
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