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Friday, July 8, 2011

Shrimp Pad Thai

I am generally not a fan of Thai food but for some reason I felt inclined to make some pad Thai. It does require some planning ahead of time but well worth it!

Before cooking
Soak 6 ounces of dried rice stick noodles in hot water until softened, 20-30 minutes

You will need
                1/3 Cup peanut oil
                8 Ounces large shrimp (peel, devein, and halve lengthwise)
                1 Teaspoon cornstarch
                1 Teaspoon toasted sesame oil
                3 Large eggs, well beaten
                1/2 Cup scallion (white part only)
                2 to 3 Fresh red chili peppers, chopped
                2 Tablespoons finely minced garlic
                4 Ounces firm tofu, cut into 1/2 inch cubes
                1/2 Teaspoon red pepper flakes
                1/2 Teaspoon ground black pepper

                1/4 Cup Thai fish sauce
                1/4 Cup fresh lemon juice
                3 Tablespoons sugar

Step 1: Mix together cornstarch and toasted sesame oil, then combine with shrimp to marinate for 15-20 minutes
Step 2: Heat 1/3 cup peanut oil until very hot. Add the shrimp and cook, stirring vigorously, until translucent, 30-45 seconds. Drain in a sieve or colander

Step 3: Reheat pan until hot, add more oil if needed or remove excess, then slowly pour in eggs. Stir vigorously, until eggs have set. Set aside

Step 4: Heat pan, add enough peanut oil to coat pan, then throw in scallion, red chili peppers and garlic for about a minute.
Step 5: Add tofu and stir for 1 to 2 minutes. Next add red pepper flakes and black pepper

Step 6: Add noodles, stir until well coated
Step 7: Add in fish sauce mixture. Stir well
Step 8: Add in cooked shrimp and cooked eggs. Stir well

Bold flavors, savory, plentiful! Not your traditional restaurant style pad thai but delicious nonetheless.