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The Best Shrimp Pad Thai in Greater Binghamton

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Want a quick meal for 6 that everyone should love?  I found an easy Shrimp Pad Thai recipe mostly because I had a bag of shrimp in my freezer that had to be used.  I must admit, it’s the best Pad Thai that I’ve ever had. And the best part is it’s done in less than 45 minutes.  Here’s what you will need:

>  8 ounces of rice-stick noddles

>  1/4 cup tomato-based chili sauce (I bought good ‘ol Heinz brand)

>  1 lime – 1/4 cup fresh lime juice

>  2 tablespoons brown sugar

>  2 tablespoons of fish sauce (or I used Hoisin sauce)

>  4-5 garlic cloves, minced

>  4 tablespoons of oil (veggie or olive will do)

>  1 pound of peeled and deveined medium raw shrimp

>  3 cups of bean sprouts (refrigerated section of grocery store)

>  8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces

> 1 large egg, lightly beaten

Optional garnishes:

>  1/2 cup chopped dry-roasted peanuts, crushed

>   pinch of red pepper flakes

>  1/4 cup fresh cilantro

>   lime wedges

1.  Bring a large pot of water to a boil, remove from heat.  Stir in the noodles; let soak until softened (but still undercooked), 3 minutes.  Drain; rinse under cold water until cool.

2.  In a small sauce bowl, whisk together the chile sauce, lime juice, brown sugar and fish sauce.  Next, heat 2 tablespoons of the oil over medium-high heat.  Add the garlic, and cook only about 30 seconds – until fragrant.  Add the shrimp; cook, tossing until they turn orange (about 3 minutes).  Transfer shrimp to a plate.

3.  Return the pan to medium-high heat.  Add the remaining 2 tablespoons of oil, the noodles and chile sauce mixture; cook, tossing, until combined (1 minute or so).  Add the bean sprouts, scallions, and shrimp.  Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes.  Serve with crushed peanuts, more sprouts, red pepper, cilantro and lime wedges (if you like).

Let me know if it’s not the best you’ve ever had.

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