This week has been oddly seafood-filled. Earlier this week, I poached my first salmon and now I’m cooking shrimp for this Pad Thai recipe. If you had told me a year ago I would be cooking with so much seafood, I would have said you were crazy.
The reason I chose this recipe was due to a crazy craving I had for the dish. Pad Thai is one of my favourite things to order when I go out, but I decided this time I’d fulfill my craving the old fashioned way.
After a brief peruse of the Internet, I came across this recipe. The thing that I liked about this recipe was it didn’t call for any outrageous ingredients that would require a trek to specialty food store.
Don’t get me wrong, there are times when I love hunting for that special ingredient, but for this particular dish, I was happy with what my local grocery store could provide.
A note on leftovers – I found that this recipe didn’t keep very well as leftovers. When I got around to eating the leftovers, the noodles had kind of dried out and were not nearly as tasty. Best to eat it all in one go!
Also! Photo Credits go out to Hilary Duff of Hilary Makes. She always complains that I don’t put enough photos up, so I made her take these ones
Serves 3 man sized portions
- 2 T Vegetable Oil
- 1/2 pack thick vermicelli noodles
- 3 T Lime Juice
- 2 T Fish Sauce
- 2 T Brown Sugar
- 20-30 shelled and deveined Shrimp
- 3 cloves Garlic, crushed
- 2 T Soy Sauce
- 1 T Chili Paste
- 2 Eggs, Beaten
- 1/2 Pack Bean Sprouts
- 1/2 Pack Tofu, cubed
- 1/4 cup Crushed Peanuts
- 4 Green onions, sliced
- Fill a large bowl with lukewarm water and submerge vermicelli noodles for 15-20 minutes, until soft
- In a large wok, heat oil over medium heat
- Fry garlic until golden
- Add and fry shrimp until pink
- In a small bowl combine brown sugar, fish sauce, lime juice and soy sauce
- Add eggs to wok and fry until scrambled
- Add tofu and cook until warm
- Stir in noodles, fish sauce mixture and chili paste.
- Cook until warm
- Add sprouts and green onions and toss to coat
- Serve Pad Thai and sprinkle with crushed peanuts.