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  • Writer's pictureLisa Jarvis

Shrimp Pad Thai

Every once in a while I get a craving for some Thai food, especially Pad Thai. It is no doubt my favorite Thai dish. I love the rice noodles stir-fried in the sweet and savory sauce, with green onions and crushed peanuts. Yum! I am excited to share this recipe with you so you can make it yourself next time you get a craving for it! No need to get take out, or go out to dinner! You can make this at home and I guarantee you will not be sorry you did! I made this beautiful batch of Pad Thai today at school in my International Cuisine class. I hope you try it very soon!

Here's what you need: ( 6 portions)

About 24 or so large shrimp, peeled and deveined

1 lb rice noodles, thin

1/2 t ground thai chili ( I used ground cayenne)

2 0z. ( 4 T) brown sugar ( you can substitute honey)

1.5 oz. ( about 2 T) fish sauce

2 oz ( 4 T) chicken stock

1.5 oz (2T) lime juice

2 oz (4 T) peanut oil

1/2 oz. ( 2-3 cloves) garlic cloves minced

1 oz ( about 3 T) shallots minced

2 large eggs (beaten)

About 4 green onions sliced ( bulbs and tops)

Crushed peanuts to garnish

Lime wedges to garnish

Soften the rice noodles first by soaking them in a large bowl of hot water. Combine the ground chili, brown sugar (or honey), fish sauce, chicken stock, and lime juice in a small mixing bowl and set aside. In a large wok or skillet, heat the peanut oil on high heat. Add the garlic and the shallots. Stir and add the shrimp and stir-fry for about 30 seconds, then add the eggs, mixing constantly to cook. Once the egg is cooked, add the DRAINED rice noodles. Toss everything to mix. Add the mixture that you had set aside and toss all together, scraping any pieces from the bottom or sides of the pan. Add the green onions and toss. Garnish with the peanuts on top to serve as well as the lime wedges. This is simple to make and just so good! Enjoy your homemade Pad Thai!!


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