Lady Behind The Curtain - Pad Thai Shrimp

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.

Lady Behind The Curtain - Pad Thai Shrimp

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