Did you notice I added a link list in my sidebar? "Katie's Adventures in Cooking"
Pad Thai - from the Good Housekeeping Cookbook
Prep time: 25 minutes Cook time: 5 minutes
Ingredients:
1 package (7-8 ounces) rice stick noodles
1/4 cup fresh lime juice
1/4 cup Asian fish sauce (nam pla - I used Oyster sauce instead because I couldn't find Fish sauce)
2 tablespoons sugar
1 tablespoon vegetable oil
8 ounces medium shrimp, shelled and deveined (then cut lengthwise in half)
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper
3 large eggs, lightly beaten
6 ounces bean sprouts (2 cups), rinsed and drained
1/3 unsalted roasted peanuts, coursely chopped
3 green onions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves
lime wedges
1. In large bowl, soak rice stick noodles in enough hot water to cover for 20 minutes. Drain. Cut into 4 inch lengths.
2. Meanwhile, in small bowl, combine lime juice, fish sauce (oystersauce), and sugar. Assemble all remaining ingredients and place next to stove (you'll really need to do this....the rest moves quickly).
3. In 12-inch skillet, heat oil over high heat until hot. Add shrimp, garlic, and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring, 2 minutes. Add sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.
4. Transfer Pad Thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, green onions, and cilantro. Serve w/ lime wedges. Makes a ridiculous amount "3 main dish servings" but i think it'll last us a long time....
Each serving: about 472 calories, 21g protein, 63 carbohydrates, 16 g total fat (3 g saturated), 230 mg cholesterol, 811mg sodium. The book has it classified as
The shrimp (small shrimp not halved) and egg...
Pad Thai - from the Good Housekeeping Cookbook
Prep time: 25 minutes Cook time: 5 minutes
Ingredients:
1 package (7-8 ounces) rice stick noodles
1/4 cup fresh lime juice
1/4 cup Asian fish sauce (nam pla - I used Oyster sauce instead because I couldn't find Fish sauce)
2 tablespoons sugar
1 tablespoon vegetable oil
8 ounces medium shrimp, shelled and deveined (then cut lengthwise in half)
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper
3 large eggs, lightly beaten
6 ounces bean sprouts (2 cups), rinsed and drained
1/3 unsalted roasted peanuts, coursely chopped
3 green onions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves
lime wedges
1. In large bowl, soak rice stick noodles in enough hot water to cover for 20 minutes. Drain. Cut into 4 inch lengths.
2. Meanwhile, in small bowl, combine lime juice, fish sauce (oystersauce), and sugar. Assemble all remaining ingredients and place next to stove (you'll really need to do this....the rest moves quickly).
3. In 12-inch skillet, heat oil over high heat until hot. Add shrimp, garlic, and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring, 2 minutes. Add sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.
4. Transfer Pad Thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, green onions, and cilantro. Serve w/ lime wedges. Makes a ridiculous amount "3 main dish servings" but i think it'll last us a long time....
Each serving: about 472 calories, 21g protein, 63 carbohydrates, 16 g total fat (3 g saturated), 230 mg cholesterol, 811mg sodium. The book has it classified as
The shrimp (small shrimp not halved) and egg...
Ta da! Finished! It turned out very flavorful and tasty. Hopefully will make goood leftovers...My roommate and I approved. Too bad it has shrimp in it...mom can't try it :(
ug...Could I have made a bigger mess?
Rice noodles have a mind of their own. They're very noodle-y
1 comment:
Yum, Yum
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