The Best Shrimp Pad Thai in Greater Binghamton
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
> 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.