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Refreshing Pad Thai with Shrimp

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Recipe

Refreshing Pad Thai with Shrimp recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces rice noodles
small
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3 tablespoons tomato sauce
or tamarind paste
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2 tablespoons vegetable oil
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1 tablespoon pickled radish
*
3 tablespoons sugar
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cup water
or chicken stock
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1 each eggs
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3 tablespoons fish sauce
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½ pound shrimp
cleaned and shelled
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1 handful mung bean sprouts
fresh, chopped once or twice
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2 ounces scallions, spring or green onions
cut into 1/2 inch pieces
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2 tablespoons peanuts
finely chopped
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g rice noodles
small
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45 ml tomato sauce
or tamarind paste
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3E+1 ml vegetable oil
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15 ml pickled radish
*
45 ml sugar
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79 ml water
or chicken stock
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1 each eggs
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45 ml fish sauce
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226.8 g shrimp
cleaned and shelled
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1 handful mung bean sprouts
fresh, chopped once or twice
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57.8 ml/g scallions, spring or green onions
cut into 1/2 inch pieces
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3E+1 ml peanuts
finely chopped
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Directions

Soak the rice noodles in cold tap water about 20 minutes, until they are "springy" then drain in a colander until needed.

If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften.

Force as much of the mixture as you can through a seive to remove bits of bark, etc.

Heat oil in wok, and add the tamarind/tomato sauce, pickled radish and sugar.

Mix well and let heat up.

Add the noodles, small portions at a time, and add the water/stock.

Mix well until all the noodles are coated with the mixture.

Add more liquid if necessary -- it will cook out.

Don't be easy on the noodles chop them with the spatula or spoon to separate them.

It may help to "toss" the noodles like a salad, to get them coated.

Beat the egg and mix with the noodles.

Add the fish sauce and shrimp.

Mix everything thoroughly.

The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly.

It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again.

You'll know it's done when the shrimp are completely pink.

There may be a little browning of the noodles; stirring will keep them from burning.

Add the bean sprouts, green onions, and chopped peanuts.

Mix well, then turn off the heat and let stand a minute or so.

Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 31930% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 960mg 40%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 31g
Vitamin A 6% Vitamin C 7%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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