Newest Recipes
Shrimp Pad Thai
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Recipes | Gluten Free Entrees |
Description
This traditional Thai dish's ingredients are available in almost every supermarket. Even though the list of ingredients seems long, it really is simple to make. The only cutting and chopping is for the garlic, peanuts, and scallions. Plus, as a bonus, this recipe is completely gluten-free!
Ingredients
- 1⁄2 lb pad thai/rice noodles
- 4 T vegetable oil (peanut, canola etc)
- 1 c water
- 1⁄4 c fish sauce
- 3 T sugar
- zest of one lime
- 1 T lime juice
- 1 t paprika
- 6 shakes of tabasco sauce
- 1 lb shrimp, peeled and deveined
- 1⁄2 lb bean sprouts
- 3 garlic cloves, peeled and minced
- 1 egg, lightly beaten
- 1 c peanuts, finely chopped
- 3 scallions, sliced
Instructions
• Place rice noodles in a large bowl, and cover with water for 30-45 minutes, or according to package instructions. You can even leave them for a few hours. They won’t disintegrate.
• Combine water, fish sauce, sugar, lime juice, paprika, and Tabasco in a bowl. Set aside.
• When noodles are done soaking, drain and set aside
• In a wok or large skillet, over a high heat, add 1/2 tablespoon of oil, and cook the egg. Remove from pan. Repeat this with the shrimp, and remove from pan.
• Add 1/2 tablespoon of oil to the pan, then the garlic. Sauté for 10-20 seconds, or until the garlic becomes fragrant.
• Add the noodles, fish sauce mixture, and 3 tablespoons of peanuts to the pan. Cook over a high heat for 2-3 minutes.
• Add the egg and shrimp back into the pan to reheat.
• Add the spouts and scallions and combine. Remove from pan, and place on serving platter.
• Spread the remaining peanuts over the top, and serve
News & Events
Thank you for making 2009 such a great year for my classes and public appearances. From Harbor Sweets, to Different Drummer's Kitchen to What's Cooking Kids to the Great Chefs for Jimmy, for the Jimmy Fund, to the Boston Wine Expo, to the Rays of Hope, and much more.
2010 is looking even better! Starting in January, I'll be doing classes at the famous cooking school at Stonewall Kitchen in York, ME. And I'll be back with the Great Chefs for Jimmy, the Boston Wine Expo, and more. So make sure you check back for details soon. It'll be a fun year!
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