Shrimp Pad Thai
I watch incredibly too many hours of Food Network every week. Alternated sometimes with HGTV but mostly, it’s Food Network. Or Cooking Chanel. But they are really the same thing anyway. So, to recap, I just spend too many hours watching some form food on my television. I also spend too much time browsing cookbooks, my recipe binder and recipe websites. It should be noted that I don’t need new recipes. In addition to my collection of cookbooks and recipe cards, I have an enormous amount of recipes that are bookmarked, saved in Word documents, scribbled on the back of junk mail and torn from magazines. Yet, I keep collecting new ones. It’s an obsession, friends. A continually worsening addiction. Is anyone else with me or am I alone in this? Please say I’m not alone!
I decided that I have to start going through some of these recipes, crossing them off of my list to make room for new ones. I found this one three times. Once bookmarked in Firefox; once saved as a Word document; once in an email that linked directly to the recipe at the My Recipes (via Cooking Light). I guess this one sounded good.
One of our favorite restaurants (or at least, one of my favorites in the city) is Lulu’s Noodles in downtown Kansas City. It’s such a fun atmosphere and the food is awesome…including their Pad Thai. Paul loves theirs, especially. He orders it with shrimp and he usually orders extra heat. I adapted this recipe just a bit, in hopes of creating one that resembled Lulu’s version. It was not exactly the same but came very close. Regardless, it was delicious and we will be making this one again!
Shrimp Pad Thai Recipe
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
8 ounces rice noodles
2 Tbs. brown sugar
2 Tbs. soy sauce
2 tsp. oyster sauce
2 Tbs. fresh lemon juice
1 Tbs. Sriracha (more or less depending on your desired heat level)
1 tsp. freshly grated ginger
1/2 tsp. sesame oil
3 Tbs. canola oil
1 1/2 cups green onions, sliced into 1-inch pieces
4 cloves garlic, minced
2 Tbs. cilantro, divided
12 ounces peeled, deveined shrimp
1 – 2 cups bean sprouts
1/4 cup dry roasted peanuts, unsalted
Cook noodles according to package. Drain and drizzle with olive oil.
While the noodles cook, mix the brown sugar, soy sauce, oyster sauce, lemon juice, Sriracha, ginger and sesame oil in a small bowl and set aside.
Heat the oil in a large, high-sided skillet or Wok. Add onion, garlic, shrimp and 1 tablespoon cilantro; stir-fry for 2 minutes until shrimp is almost cooked. Stir in sauce and cook one minute, stirring constantly. Add the cooked noodles and bean sprouts. Garnish with peanuts and the remaining cilantro.
Adapted from Cooking Light Magazine