Confession: A lot of times I sit down to write some posts and have COMPLETE writer’s block Like, for real writer’s block. Today’s one of those days. Its not that this dish wasn’t delicious – I just can’t find anything witty or insightful to say with it. So all you get is a really good recipe for Pad Thai and a picture to drool over. That is all. Hopefully my brain comes back to consciousness for the next post…
- 8 ounces uncooked flat rice noodles (pad Thai noodles)
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Sriracha or chili garlic sauce
- 3 tablespoons canola oil
- 1 cup (2-inch) green onion pieces
- 8 ounces peeled and deveined large shrimp
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/2 c. shoe-stringed carrots
- 1/4 cup chopped unsalted dry-roasted peanuts
- 3 tablespoons thinly sliced fresh basil
Cook noodles according to package directions; drain.
While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
Adapted slightly from Cooking Light