Monday, March 22, 2010

Shrimp Pad Thai

Sometimes you don't need to research all day to find the perfect recipe. Tonight I journeyed to the grocery store, only knowing that I wanted to do something with the extra rice vermicelli sitting in my cupboard. Shrimp were on sale, and the pad thai sauce included a recipe on the label. Hence, my impromptu Shrimp Pad Thai.
Shrimp Pad Thai
Serves 2-3

1bag of rice vermicelli
3 tablespoons vegetable oil
1 egg
1 lb. fresh shrimp (unpeeled if you want a challenge)
Any vegetables your heart desires (we used snow peas - pretty typical of Asian dishes)
6 tablespoons pad thai sauce (you can find this pre-made in the international aisle of the grocery store)
1/2 cup of bean sprouts
Chopped Scallions
1/4 cup chopped peanuts

1. If you bought unpeeled shrimp, peel and devine the shrimp first. If your shrimp are peeled, you're all set.

2. Boil water for the rice vermicelli. Remove water from heat once it is boiling and add vermicelli. Let this soak for 8-10 minutes until softened. Drain and rinse vermicelli in cold water. Set aside.

3. If you have a wok, this is your best option. However, a large saute pan will do. Heat your wok/pan on high and heat 1 tablespoon of vegetable oil. Crack an egg and scramble in the pan. Remove scrambled egg and set aside.

4. Add 2 tablespoons vegetable oil to the wok/pan. Saute shrimp and vegetables over high heat, until the vegetables are soft and the shrimp are pink (2-4 minutes).

5. Add rice vermicelli and 6 tablespoons of pad thai sauce to the wok. Mix together with the shrimp and vegetables for 1 1/2 minutes.

6. Add the scrambled egg and bean sprouts to the mixture. Stir for another minute.

7. Plate the food and garnish with chopped scallions and peanuts.

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