Thursday, June 9, 2011

Shrimp Pad Thai

This dish is loaded with veggies and flavor.  I sprinkled some cocktail peanuts at the end for some crunch.  In total, this dish took about 20 minutes to make: not bad for a busy weekday!

20 minute pad thai
1lb frozen deveined tail off shrimp, dethawed
1tbs minced garlic
2tbs minced ginger
2c cooked rice noodles, tofu noodles or miracle noodles cooked according to package directions
1c shredded carrots
1c snow peas
4 green onions, white and green parts, sliced
1/4c soy sauce (Make sure you use gluten free!)
1/4c rice vinegar
2tbs sugar, honey, or other sweetener of your choice
1/4tsp red pepper flakes
1/4c cocktail peanuts

1. Cook noodles according to package directions.  Set aside.  Mix together soy sauce, vinegar, honey, and red pepper flakes and set aside.
2. Cook garlic and ginger with about 1tbs of oil over medium heat until fragrant.  Add veggies (saving some green onion tops for garnish).  Cook until crisp-tender.
3. Cook shrimp with some extra garlic, ginger and oil in a separate pan over medium high heat.  Shrimp are done when opaque throughout.
4. Toss vegetables with shrimp and noodles in a large pan.  Add sauce and cook until most of the sauce is absorbed.  Serve topped with green onions and peanuts.

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