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Thread: Pad Thai

  1. #1
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    Default Pad Thai

    Order nail wraps from a Jamberry Independent Consultant
    Description: A lighter version than most

    Serving Size: 3-4 servings

    Time: 30 prep <10 cooking

    Preparation: Soak rice noodles in cold water 30 minutes (they'll be crunchy); drain well
    Combine fish sauce, rice vinegar, ketchup, brown sugar and chili paste and whisk to blend
    Combine egg and egg white in a small bowl; stir with a whisk.

    Difficulty: Medium - mostly prep work

    Ingredients:
    • 8 ounces Thai rice noodles
    • 1/4 cup fish sauce
    • 2 TBSP rice vinegar
    • 1 TBSP ketchup
    • 1 TBSP brown sugar
    • 2 teaspoons chili paste with garlic
    • 3 tablespoons peanut oil, divided (we sub olive oil/sesame oil blend)
    • 1 1/4 pounds large shrimp, peeled, deveined
    • 4 cloves garlic, crushed
    • 1 large egg
    • 1 large egg white
    • 2 cups sliced green onions
    • 1 TBSP sesame oil
    • 2 cups fresh bean sprouts
    • 1/4 cups minced fresh cilantro
    • 2 tablespoons chopped, unsalted, dry-roasted peanuts (optional)
    Steps:
    • Heat 1 TBSP peanut oil (or olive oil) in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 3-5 minutes or until shrimp are opaque. Remove from skillet.
    • Heat 1/2 TBSP peanut oil (or olive oil) in skillet over medium-high heat. Add egg mixture to skillet; cook 1-2 minutes. Add green onions; cook 2 minutes.
    • Combine 1 1/2 TBSP peanut oil and 1 TBSP sesame oil (or use 2 1/2 TBSP sesame oil); add to skillet. Add noodles and fish sauce mixture; cook 2 minutes.
    • Add shrimp and bean sprouts; cook 1 minute.
    • Stir in cilantro.
    • Garnish with peanuts and cilantro sprigs, if desired.

  2. #2
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    Default Re: Pad Thai

    YUM! I love Pad Thai and am excited to try this! Lynne, I think I'm stalking all your recipe posts now and adding them to my favorite subscribed threads!!!


 

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