I was in the mood for something different tonight. We don't eat a big variety of meat in our house, mostly chicken. Patrick isn't a huge fan of shrimp, so I decided to try a shrimp recipe while he is on the Chipotle Challenge. I didn't think the shrimp was amazing, but I really liked the Pad Thai and it seemed simpler than another version I made in the past. We will be using this recipe in the future with chicken.
Shrimp Pad Thai
8 ounces rice stick noodles
1/4 cup tomato based chile sauce
1/4 cup fresh lime juice
2 tablespoons fish sauce or soy sauce
4 tablespoons vegetable oil
4 garlic cloves, minced
1 pound peeled and divined medium shrimp
2 cups bean sprouts
1 cup carrots, cut into match sticks
8 scallions, diced
1 large egg, lightly beaten
1/3 cup chopped dry roasted peanuts
1 cup bean sprouts
1/4 cup fresh cilantro
pinch of red pepper flakes
Bring a large pot of water to a boil; remove from heat. Stir in the noodles; let soak until softened (but still undercooked), 3 minutes. Drain, rinse under cold water until cool.
In a small bowl, whisk together the chile sauce, lime juice, fish sauce (or soy sauce), & brown sugar. In a large nonstick skillet, heat 2 tablespoons of the oil over medium high heat. Add the garlic, and cook until fragrant, about 30 seconds. Add the shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
Return the skillet to medium high heat. Add the remaining 2 tablespoons oil along with the noodles and chile sauce mixture; cook, tossing, until combined, about 1 minute. Add the carrots, cook 1 minute. Then add the bean sprouts, scallions, and shrimp. Pour in the egg; toss the noodles are coated and cooked through, about 2 minutes. Serve topped with garnishes.
Source: Everyday Food