This month, I'm offering you my favorite recipe for Shrimp Pad Thai. In addition to lots of tender shrimp, this recipe boasts some crunchy red pepper and sautéed zucchini. While these aren't traditional additions, I like the added texture and it's a great way to get more vegetables in your diet! I also like to top my Shrimp Pad Thai with honey roasted peanuts instead of the garden variety usually used. The spicy dish really benefits from an extra kick of sweetness at the end! Finally, if you cannot find rice noodles -- though I highly recommend using them -- you can use hot cooked fettuccine noodles in a pinch as well.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
- 8 oz. wide rice noodles
- 1/4 c. Thai chili-garlic sauce
- 2 T. dark brown sugar
- 3 T. fish sauce
- 2 T. canola oil, divided
- 1/2 red pepper, chopped
- 1 small zucchini, chopped
- 16 oz. shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 3/4 c. sliced green onions
- 2 T. chopped honey-roasted peanuts
Place the rice noodles in a bowl. Add enough hot water to cover them and let stand for 12 minutes or until tender. Drain.
Combine the chili-garlic sauce, sugar and fish sauce in a small bowl.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the red pepper and zucchini; sauté for 4 minutes or until the vegetables are crisp-tender. Add the shrimp and sauté an additional 2 minutes. Remove the shrimp and vegetables from the pan and keep warm.
Add 4 teaspoons of the oil to the pan over medium-high heat. Add the eggs and cook until soft-scrambled, stirring constantly. Add the green onions and cook for a minute. Add the drained noodles, sauce, shrimp and vegetables. Toss to coat and cook until heated. Serve sprinkled with the chopped peanuts.
- Yields: 4-6 servings
- Preparation Time: 25 minutes