Oh man, YUM!
Just looking at this picture is bringing me back to this meal.
Spicy, shrimpy, fresh and delicious.
I wish I had leftover in my fridge right now.
But I don't, because I made this forever ago.
Yup still catching up.
But you guys have to try this,
it is a really awesome staple thai recipe that is really simple.
It does take a little time, about 45 min from prep to table,
but its worth it!
The bean sprouts are such a nice touch and the cilantro adds the most amazing flavor.
And DON'T skip the anchovy paste, because it adds a nice saltiness,
and it doesn't taste fishy, I SWEAR!
Do you really think Logan would eat it if he could taste anchovy...no way.
And then tell me what you think.
Shrimp Pad Thai
8 oz rice stick noodles
1/4 cup tomato based chile sauce
1/4 cup fresh lime juice
3 T soy sauce
2 T light brown sugar
1 T anchovy paste
4 T vegetable oil
4 garlic cloves, minced
1 lb peeled and deveined medium shrimp
3 cups bean sprouts
8 scallions, trimmed, halved lengthwise and cut crosswise into 2 inch pieces
1 large egg
1/3 cup chopped dry roasted peanuts
pinch of red pepper flakes (YUM)
1 cup bean sprouts
1/4 cup fresh cilantro
Bring a large pot of water to boil; remove from the heat. Stir in the noodles; let soak until softened (but still undercooked), 3 min. Drain; rinse under cold water until cool.
In a small bowl, whisk together chile sauce, lime juice, soy sauce, brown sugar, and anchovy paste.
In a large nonstick skillet, heat 2 T oil over med-high heat. Add garlic, and cook until fragrant, about 30 sec. Add the shrimp; cook tossing often until just opaque throughout, about 3 min. Transfer shrimp to a plate.
Return the skillet to med-high heat. Add the remaining 2 T oil along with the noodles and chile sauce mixture; cook, tossing, until combined, about 1 min.
Add the bean sprouts, scallions, and shrimp.
Pour in the egg; toss until noodles are coated and cooked through, about 2 min.
Serve topped with garnishes, if desired.
Logan Rating: ****