Recipe 6 - Shrimp Pad Thai

Tonight I made Thai for dinner. I found a recipe in Everyday Food that I adapted to make a) spicy and b) shrimpy!

Shrimp Pad Thai

8 oz. flat rice noodles

2 Tbsp. brown sugar

2 Tbsp. lime juice

3 Tbsp. soy sauce

4 Tbsp. chili oil

4 Tbsp. peanut oil

6 stems scallions

3 cloves garlic

2 eggs, beaten

1/2 cup cilantro

1/2 cup unsalted roasted peanuts, chopped

1 cup shrimp

2 Tbsp. red pepper flakes

1. Marinate shrimp in 2 Tbsp. chili oil, 2 Tbsp. peanut oil and 2 Tbsp. red pepper flakes.

2. Soak noodles according to directions on package

3. In a bowl, whisk together brown sugar, lime juice, remaining chili oil and soy sauce.

4. In a large nonstick skillet, cook shrimp over medium high heat. Remove once cooked/warm.

5. Add peanut oil to skillet and heat. Add scallions and garlic, cook, stirring constantly for 30 sec. Add eggs and cook until eggs are almost set. Remove egg mixture to bowl.

6. Add noodles, soy sauce mixture and shrimp to skillet tossing constantly until noodles are coated with sauce. Add egg mixture and toss to coat.

7. Top with peanuts and cilantro and serve.

I was super psyched about this recipe solely because it meant that I could use our new giant stockpot with pasta drainer. I got the water boiling and added the drainer, only to discover that I hadn't added enough water to get the drainer even remotely wet. So then I left the drainer in the pot and filled the water up. Problem solved. Granted it took FOREVER to get the water to boil, but good things come to those who wait! And it was well worth the wait. This was super simple and AMAZING! Two thumbs up!!!