Shrimp Pad Thai

I love, love, love pad thai! The recipe is good enough to be shared with a couple of friends, but really, I can eat the entire thing by myself.

shrimp pad thai

Shrimp Pad Thai
Yield: 2-3 servings
Prep time: 5 minutes
Cook time: 15 minutes

8 ounces dried linguine
1 tablespoon unsalted butter
2 large eggs
2 teaspoons milk
1 tablespoon olive oil
1/2 pound shrimp, peeled and deveined
4 garlic cloves, minced
1 cup carrots, julienned
1 cup bean sprouts
salt and pepper, to taste
1/3 cup scallions, thinly sliced
1/4 cup fresh cilantro, for garnish
lime wedges, for serving

For the sauce:
1/2 cup chicken stock
1/4 cup brown sugar
1/4 tablespoon fresh lime juice
1/4 cup creamy peanut butter
1 1/2 teaspoons worcestershire sauce
3 tablespoons soy sauce
4 garlic cloves, minced

1. Cook pasta according to package directions.
2. In a sauce pan on medium heat, combine all the sauce ingredients. Stir frequently until the mixture comes to a gentle boil. Set aside.
3. Melt the butter in a large skillet or sauté pan over medium heat. In a bowl, whisk the eggs and milk until combined. Season with salt and pepper. When the butter bubbles, pour the eggs straight into the middle of the pan. As soon as no more liquidous egg is running around the pan, transfer the scramble to a plate and set aside.
4. In the same pan, heat the olive oil on medium-high heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook until pink, about 2 minutes.
5. Add the eggs, carrots, bean sprouts, and sauce. Simmer for 5 minutes.
6. Once the noodles are al dente, drain, then toss with the sauce.
7. Serve and garnish with cilantro, scallions, and lime wedges.

Recipe adapted from Daphne Oz


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