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Here is a recipe I found on-line, and modified slightly. It was absolutely delicious, and a very authentic tasting Pad Thai. In finding the ingredients for it, I got to make a trip to the Asian Market and get a Coconut Bun as a treat!!! I took this picture of the finished dish…it yields about 6-8 servings, and re-heats very nicely too. 🙂

Serve with Spring Rolls.

Pad Thai

8-10 oz Dried Rice Stick Noodles

6 TBSP. Fish Sauce

2 TBSP. Soy Sauce

6 TBSP. Lime Juice

4 tsp. Brown Sugar

4 TBSP. Canola Oil

12 Large Shrimp (pre-cooked is fine)

3-4 Cloves Garlic

3 Eggs – Lightly Beaten

2 Green Onions, finely sliced

2 Cups Bean Spouts

3 TBSP. Crushed Peanuts

3 TBSP Fresh Cilantro Leaves

Lime Wedges for Garnish

Combine the fish sauce, soy sauce, lime juice and brown sugar in a bowl and blend well. Pour oil into a wok/skillet, and cook the shrimp over medium-high heat. Push shrimp to one side and scramble the eggs on the other side of the skillet. Remove shrimp and eggs and set aside. Add garlic and green onions and fry until onions are limp. Add sauce mixture, shrimp and eggs back in to skillet, and warm thoroughly. Cook rice noodles for about 10 minutes in boiling water. Remove and drain noodles, and add to skillet. Add in bean sprouts and toss thoroughly, being careful not to break the noodles. Top with peanuts, cilantro, and garnish with a lime wedge.