Pad Thai |
| Name: |
Nikki Cabaniss |
| Base: |
Eglin |
| Recipe: |
Prep Time: 30 minutes Cook Time: 10 minutes
Yield: 6 servings
8 ounces rice stick noodles
1/3 cup lime juice
1/3 cup water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons sugar
1/2 teaspoon cayenne
2 teaspoons roasted peanut oil
2 cloves garlic, finely minced
1 shallot, finely minced
1/2 pound peeled and deveined shrimp, cut into small pieces
2 eggs, lightly beaten
1/4 cup roasted, unsalted peanuts, roughly chopped
4 cups bean sprouts
1 cup thinly sliced scallions, about two small bunches
1 cup loosely packed cilantro leaves
Cover noodles with boiling water. Soak 20 minutes or until soft but not fully "cooked". Drain and set aside.
In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside.
Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist.
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