Pad Thai with Shrimp
This is usually a sweet, delicious, and popular Asian favorite. Shrimp would be a first choice—fish, fish, fish—however, this dish can be made with pork, chicken, steak, or just vegetables for a side dish.
INGREDIENTS | SERVES 6–8
- 8 ounces wide rice noodles
- 1/4 cup ketchup
- 2 tablespoons sugar
- 2 tablespoons canola oil, divided
- 2 pounds medium shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 3/4 cup scallions, finely chopped
- 2 teaspoons minced garlic
- 2 tablespoons chopped unsalted peanuts
Place noodles in a large mixing bowl filled with hot water. Let stand about 15 minutes or until softened. Drain noodles in a colander.
Combine ketchup and sugar in a small bowl.
Heat 1 tablespoon oil in a large skillet over low heat. Add shrimp; sauté 2 to 3 minutes, or until shrimp are done. Remove shrimp from the skillet, but keep it covered and warm.
Heat 1 tablespoon oil in same skillet over low heat.
Add eggs; cook 30 seconds, or until soft-scrambled, stirring constantly.
Add scallions and garlic; cook 2 to 3 minutes.
Add noodles, ketchup mixture, and shrimp. Cook 5 minutes until heated.
Sprinkle with peanuts and serve.