Monday, February 3, 2014

Shrimp Pad Thai

I was gifted a fabulous magazine subscription this Christmas: Cook's Country.  For those of you who may not know, I have a deep affection and appreciation for Cook's Country and America's Test Kitchen.  They are the best cooking shows and cook books I have ever laid eyes on.  If you have not experienced the glory of America's Test Kitchen on PBS, I suggest you change that asap.

Or you could just make this recipe, it's from their magazine.

Shrimp Pad Thai
From Cook's Country Magazine

8oz rice noodles
1/3 cup lime juice, about 3 limes
1/3 cup packed brown sugar
1/4 cup fish sauce
1 lb shrimp, peeled and de-veined
2 tbsp vegetable oil
4 garlic cloves, minced
8oz bean sprouts, I used snap peas
1/4 cup cilantro, chopped
1/4 cup peanuts, chopped

1.Soak noodles in hot water until softened, about 15 minutes.  The package will have instructions.  Combine lime juice, brown sugar, and fish sauce in a measuring cup.  Pat shrimp dry, add to oiled and heated skillet along with garlic.  Cook until shrimp is pink, about 5 minutes.  Transfer to a plate.

2. Place drained noodles in the now empty skillet on medium heat.  Cook for about 2 minutes until some of the excess moisture is removed. Add lime juice mixture to skillet and cook until thickened slightly.  Add sprouts (or snap peas) and shrimp, cook until heated through,  Serve in bowls topped with cilantro and peanuts.

I made mine with double the noodles and double the sauce because my noodle packet was quite large.  This is certainly not necessary unless you are feeding a small army.

This was so simple and delicious, and just requires a few odd ingredients that you can find in the international section of your supermarket.  Don't be afraid of fish sauce, and don't substitute it.

Go experience the joys of Cook's Country, and cook yourself up some shrimp pad thai!

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