My favorite thing about cooking Thai inspired cuisine is the many layers of flavor
Sweet, spicy, crunchy, fresh… I could go on
Thai cooking generally has a lot of prep work up front, but the actual cook time is pretty fast
There’s a few components to this dish, so let’s start with the cucumbers
I like to let them have as much time to meld in the sweet and sour mixture
Measure out 1 cup of rice wine vinegar, 1/2 cup of water, 1 cup of brown sugar, 1 tablespoon of chopped jalapeno pepper, 1 teaspoon of kosher salt and 1 garlic clove sliced
Combine these ingredients in a medium saucepan over low heat. Stir occasionally and cook until the sugar and salt are dissolved. Remove from stove and set aside to cool
Thinly slice 1/2 of an English cucumber and rough chop about a 1/4 cup of fresh cilantro
Add to the cooled sweet and sour mixture, stir and set aside
Cook a 14 ounce package of rice noodles according to the package directions and set aside once drained
Next up we will need 2 pounds of cleaned and deveined shrimp
We will also need the juice of half a fresh lemon, 2 tablespoons of fish sauce and 1/4 cup of canola oil
Thinly slice 4 scallions and mince 2 garlic cloves
Heat the canola oil in a pan over medium – high heat. Add the shrimp in a single layer being careful not to overcrowd. Depending upon the size of the pan, you may need to cook in 2 batches
Cook for 2 minutes, then flip and cook another 2 minutes and remove from pan
Add the garlic and scallion and scrape up any bits stuck to the pan
Cook for one minute and add in the lemon juice and fish sauce and cook for another minute or two until combined well
Toss the rice noodles in with the sauce and mix well. Heat through for about 2 minutes
Chop 1/3 of a cup of peanuts, 1/3 of a cup of fresh cilantro and slice 4 scallions for the toppings
Add a serving of rice noodles to a bowl, top with cilantro, peanuts, scallions, a squeeze of fresh lime and a tablespoon or two of the cucumber sweet and sour sauce
Enjoy!
Simply Sundays! ~ Shrimp Pad Thai
Ingredients
For the sweet and sour sauce
1 cup of rice wine vinegar
1/2 cup of water
1 cup of brown sugar
1 tablespoon of chopped jalapeno pepper
1 teaspoon of kosher salt
1 garlic clove sliced
1/2 of an English cucumber
1/4 cup of fresh cilantro
14 ounce package of rice noodles
For the shrimp
2 pounds of shrimp (cleaned and deveined)
juice of half a fresh lemon
2 tablespoons of fish sauce
1/4 cup of canola oil
4 scallions
2 garlic cloves
For serving
1/3 of a cup of peanuts
1/3 of a cup of fresh cilantro
4 scallions
lime wedges
Directions
Measure out 1 cup of rice wine vinegar, 1/2 cup of water, 1 cup of brown sugar, 1 tablespoon of chopped jalapeno pepper, 1 teaspoon of kosher salt and 1 garlic clove, sliced
Combine ingredients in a medium saucepan over low heat. Stir occasionally and cook until the sugar and salt are dissolved. Remove from stove and set aside to cool
Thinly slice 1/2 of an English cucumber and rough chop about a 1/4 cup of fresh cilantro; add to the cooled vinegar mixture, stir and set aside
Cook a 14 ounce package of rice noodles according to the package directions and set aside once drained
Next we will need 2 pounds of peeled and deveined shrimp. Measure out the juice of half a fresh lemon, 2 tablespoons of fish sauce & 1/4 cup of canola oil; thinly slice 4 scallions and mince 2 garlic cloves
Heat the canola oil in a pan over medium-high heat. Add the shrimp in a single layer being careful not to overcrowd. Depending upon the size of the pan, you may need to cook in 2 batches
Cook for 2 minutes, then flip and cook another 2 minutes and remove from pan
Add the garlic and scallion and scrape up the bits stuck to the pan
Cook for one minute and add in the lemon juice and fish sauce and cook for another minute or two until combined well
Toss the cooked rice noodles in with the sauce and mix well, heat through for about 2 minutes
Chop 1/3 of a cup of peanuts, 1/3 of a cup of fresh cilantro and slice 4 scallions for the toppings
Add a serving of rice noodles to a bowl, top with cilantro, peanuts, scallions, a squeeze of fresh lime and a tablespoon or two of the cucumber sweet and sour sauce
Tools used to make this recipe
Pyrex Prepware 1-Cup Measuring Cup
Royal Classique Professional Grade Stainless Steel Measuring Cups and Spoons Set
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware 10-inch and 12-inch Set
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs
© Simply Sundays 2016
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