Fish & Seafood

Shrimp Pad Thai

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

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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

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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

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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

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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

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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

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Enjoy!

Simply Sundays! ~ Shrimp Pad Thai

  • Servings: 4-6
  • Time: 20 minutes prep, 10 minutes cook
  • Difficulty: Medium
  • Print

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

OXO Good Grips Fish Turner

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware 10-inch and 12-inch Set

American Rectangular Platter

OXO Good Grips 12-Inch Stainless-Steel Locking Tongs

© Simply Sundays 2016
All rights reserved

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