Spicy, saucy and tasty. This recipe offers such a great combination of flavors.
Pad Thai Shrimp Recipe (serves 6)
12 ounces fettuccine noodles
1/2 cup rice vinegar
6 tablespoons reduced-sodium soy sauce
4 tablespoons sugar
4 tablespoons fish sauce or additional reduced-sodium soy sauce
2 tablespoons lime juice
2 teaspoons Thai chili sauce
2 teaspoons sesame oil
1/4 teaspoon crush red pepper flakes
1-1/2 pounds uncooked jumbo shrimp, peeled and deveined
3 teaspoons sesame oil, divided
2 cups fresh snow peas
2 medium carrots, grated
2 garlic cloves, minced
3 eggs, lightly beaten
2 cups bean sprouts
3 green onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup dry roasted peanuts, chopped
Cook noodles according to package directions. In a medium bowl or jar, combine the vinegar, soy sauce, sugar, fish sauce or additional soy sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
In a large nonstick skillet or wok, stir fry shrimp in 2 teaspoons oil until shrimp truns pink; remove and keep warm. Stir fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add the eggs; cook and stir until set.
Drain noodles. Add the shrimp, noodles, bean sprouts and green onions to the vegetable mixture. Stir in the vinegar mixture. Bring to a boil. Sprinkle with cilantro and peanuts. This recipe is from Taste of Home Healthy Cooking February/March 2012 magazine.
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