Shrimp Pad Thai
What’s your last meal on death row dish?
That’s a toughie b/c I have so many favorites but I think I would probably ask for pad thai for my last meal. It combines alot of my favorite ingredients – asian spices, noodles, veggies, shrimp. YUM! I know I could die happy if that was my last meal.
My favorite Thai restaurant is about 35 minutes from my house and since I’d rather be a passenger than the driver, I don’t get down there as often as I wish I could. But when I do, I always order their shrimp pad thai and I have never found another restaurant or recipe that compares. Since I’ve been craving pad thai for the last few weeks no I am not pregnant I decided to see how Martha Stewart’s Kitchen measures up to the one I hold in highest regard.
(Recipe from MS Great Food Fast pages 64-65 | photos from me!)
8 oz rice-stick noodles
1/4 cup tomato-based chili sauce
1/4 cup fresh lime juice (I used 2 limes)
3 tbsp soy sauce*
1 tbsp anchovy paste*
2 tbsp light brown sugar
4 tbsp vegetable oil
4 garlic cloves, minced
1lb peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, cut crosswise into 2″ pieces
1 large egg, lightly beaten
* You can replace the soy sauce and anchovy paste with 2 tbsp fish sauce
Assorted garnish, optional
1/3 cup dry roasted peanuts
pinch pepper flakes
1 cup bean sprouts
1/4 cup fresh cilantro
Bring a large pot of water to a boil; remove from the heat. Stir in the noodles; let soak until softened (but still undercooked), about 3 minutes. Drain, rinse under cold water until cool.
In a large bowl, whisk together the chile sauce, lime juice, soy sauce, brown sugar and anchovy paste. In a large nonstick skillet, heat 2 tbsp of the oil over medium-high heat. Add the garlic, and cook until fragrant, about 30 seconds. Add the shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
Return the skillet to medium high heat. Add the remaining 2 tbsp oil along with the noodle and chile sauce mixture; cook, tossing, until combined about 1 minute. Add the bean sprouts, scallions and shrimp. Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes. Serve topped with garnishes if desired.
Husband rating: B+
He isn’t a fan of very spicy foods and he only ate 1/2 his plate b/c he couldn’t stand the “heat”. Maybe next time I make it I’ll reduce the chili sauce to 1/8 cup instead for my white boy.
Wifey rating: A+
I absolutely loved it! Its not exactly like my favorite but its really close. I will definitely make this dish again.