Sunday, April 24, 2011

Quick Pad Thai with Shrimp and Eggs

Pad Thai s is one of HubbyGrouch's favorite Asian dishes. I have made different varieties with combinations of chicken, pork, shrimps, egg. This one is based on a recipe in the current issue of Food & Wine magazine (Quick Shrimp Pad Thai).

10-12 oz Thai style noodles
2 tbsp Asian fish sauce
1 1/2 tbsp brown sugar
1/4 cup lime juice
1/4 tsp crushed red pepper
1/4 cup vegetable oil
2 large eggs, beaten
24 shelled and deveined large shrimp
1 cup minced shallots
3 large garlic cloves, minced
8 scallions, thinly sliced
3 tbsp chopped walnuts
2 tbsp chopped fresh cilantro

Prepare the noodles as directed. Drain in a colander, shaking and tossing once or twice. Whisk together fish sauce, sugar, lime juice, and red pepper. Heat 1 tbsp oil in a medium skillet. Add eggs and let set over low heat, stirring once or twice to break up large pieces. Transfer to a bowl. In the same skillet, heat 1 tbsp of oil over medium heat. Add shrimp and fry until they turn pink, 2-3 minutes, turning once or twice. Set aside. Heat 2 tbsp oil in a large skillet. Add shallots and garlic. Cook until lightly browned, about 3-4 minutes. Add noodles and fry for 2-3 minutes. Add eggs, shrimp, lime juice mixture, scallions, walnuts, and cilantro. Mix well and cook until heated through, about 2 minutes.

No comments:

Post a Comment