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Shrimp Pad Thai

Date Added: Sep 23, 2010 Thai Side dishes
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Prep Time

60 mins

Cook Time

10 mins

Ready In

1 hrs 10 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Rice noodles sauteed with vegetables, ginger and spicy Pad Thai sauce. This is a very quick dish to make but make sure to soak the noodles for one hour before sauteing. You can change this up by using chicken, tofu, or beef instead of shrimp.


Ingredients

  • 1  Cup(s) Rice Noodles, medium sized
  • 1
  • 1  Each Red Bell Pepper, julienned
  • 2
  • 1/2  Cup(s) Celery, sliced on bias
  • 3
  • 2  Table Spoon(s) Oil
  • 4
  • 1  Table Spoon(s) Ginger, minced
  • 5
  • 1  Cup(s) Brocolli Florets
  • 6
  • 1/2  Cup(s) Sugar Snap Peas, ends removed & strings pulled out
  • 7
  • ½  Each Carrot, julienned
  • 8
  • 2  Each Eggs, whisked
  • 9
  • 6  Each Small Shrimp, butterflied
  • 10
  • 5  Fluid ounce(s) Pad Thai Sauce (See Recipe on IdealChef.com)
  • 11
  • 1/2  Cup(s) Water
  • 12
  •  As Needed Dry Roasted Peanuts, chopped
  • 13
  •  As Needed Fresh Cilantro, chopped
  • 14

Directions

    1. Soak noodles in cold water for 1 hour
    2. Heat oil in a wok or pan over medium-high heat
    3. Once oil is smoking hot, add ginger and celery and saute
    4. Then add pepper, broccoli, sugar snap peas and carrots and saute
    5. Make a center in the pan and pour eggs right in the middle
    6. Let eggs scramble a bit, once eggs are set, toss around with the vegetables
    7. Ladle in Pad Thai Sauce
    8. Add noodles, shrimp and water
    9. toss to coat then cover for 1 to 1-1/2 minutes
    10. Garnish with peanuts and cilantro (optional)
    11. Serve and enjoy!

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