Weekly Recipe - Shrimp Pad Thai

Shrimp Pad Thai

Utensils:

Wok or Non-stick Skillet
1 Large Bowl
2 Small Bowls
2 Cutting Boards
2 Knives
2 Large Spoons (or your choice) for the Wok/Skillet
1 Spider or Slotted Spoon
1 Fork

Ingredients:

¾ pound dried flat rice noodles (about ¼ to ½ inch wide)
3 TBLS fish sauce
3 TBLS ketchup
2 TBLS rice vinegar
1 ½ TBLS firmly packed brown sugar
¼ tsp cayenne pepper
2 TBLS light olive oil
3 large eggs, slightly beaten
8 medium garlic cloves, peeled and minced
4 shallots, peeled and cut into a small dice (about ½ cup)
¾ pound medium shrimp, cleaned and peeled, cut in half
3 cups fresh bean sprouts
4 scallions, cleaned and cut in half lengthwise and then cut diagonally into about ¾ inch pieces
¾ cup water

To Garnish:
(all of these are optional, can use all together or none of them-your choice-EXPERIMENT!)

1/3 cup crushed roasted peanuts, after roasting, place cooled peanuts in a zip bag and roll with a rolling pin or other heavy object to crush
¼ tsp dried hot red pepper flakes
1 fresh red chili pepper, seeded and the ribs removed, cut into small julienned slices or diced finely (leave ribs and seeds in if you prefer hotter)
Lime wedges
Fresh cilantro, cleaned and stems removed

Preparation:
In the large bowl, soak the noodles in enough cold water to cover for 30 minutes or until they are softened. Drain well and set aside. In a small bowl, mix together the fish sauce, ketchup, vinegar, brown sugar and cayenne pepper.

In the wok or non-stick skillet, heat 1 tablespoon of the oil over moderate heat until it is hot but does not start to smoke, add eggs and cook them, stirring constantly until they are scrambled and just cooked through. Put the eggs into the other small bowl and break them into pieces with a fork and set aside.

In the same wok or skillet heat the remaining 1tablespoon oil over moderately high heat until it just barely starts to smoke and in it stir-fry the garlic and shallots until the mixture is golden. Add the shrimp and stir-fry the mixture for 1 to 2 minutes or until the shrimp are just cooked through (they will turn pink when cooked). Stir in the ketchup mixture, noodles, bean sprouts, scallions and the water. Stirring the mixture, cook for 3 to 5 minutes or until the noodles are tender and all of the liquid has evaporated. Add the egg mixture and toss gently, mixing all of the ingredients well.

Garnish the noodle mixture with your choice of garnishes or any combination of garnishes you prefer.

If plating for a group, you can use only 2 cups of the bean sprouts and place the noodle mixture on a plate or large low-sided bowl and then place the remaining 1-cup bean sprouts around the edges. If this is the case, place all of the garnishes in separate small dishes around the large dish (maybe on a Lazy Susan) and then your guests can choose which garnishes they want.


NOTE:

To change this dish around, eliminate the ketchup, and add either red or green Thai Curry Paste.
I would not mix the two pastes, but try them separately. It makes for any entirely different flavor and is just as simple as making this dish.

You can also substitute the shrimp for chicken or pork, cut into bite size pieces.

Here is another twist on this recipe:
Use the Green Curry Paste and add some fresh Jalapenos, that have been seeded and ribs removed. Cut them in circles and add with the bean sprouts and scallions.