Shrimp Pad Thai

Shrimp Pad Thai

Rating:

(0 votes) 0 0

This Pad Thai recipe has just the right amount of sweetness, spice, and authentic flavor. Serve up something deliciously unique tonight for dinner!

Shared by

Time needed

20 min preparation + 5 min cooking

Serving Size / Yield

4 servings

Ingredients

  • For Pad Thai Sauce:
  • 3T. peanut sauce
  • 3T. general kung pao sauce
  • 3 T. sweet teriyaki
  • 2 T. C. fish sauce
  • 1/4 C. sweet & sour sauce
  • For Pad Thai:
  • 4 oz. shrimp, shelled, deveined, and marinated
  • 2 C. rice sticks, re-hydrated
  • ¼ C. rice wine
  • ¼ C. red bell pepper, sliced
  • 1 oz. Thai basil, sliced
  • 2 C. fresh bean sprouts
  • 1 oz. green onions, slant cut
  • 1 T. peanuts, roasted and crushed
  • 1 T. cilantro, chopped
  • 2 T. corn oil
  • lime wedge

Our Readers Also Loved

Directions

To make sauce, mix well cover and refrigerate. Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 T. oil to each 2 lbs. of noodles to prevent clumping. Cover and refrigerate. Add 2 T. oil to hot griddle or wok and sear shrimp for 1 minute, then add bell pepper. Sauté 30 seconds, add rice sticks, then wine. Cover and let rice sticks steam 1 to 2 minutes until noodles become translucent. Add Pad Thai Sauce, basil, and ¾ of the bean sprouts toss until steaming hot. Add green onions toss well and remove. Garnish with remaining bean sprouts, crushed peanuts, cilantro, and a lime wedge.

Around The Web