Can you tell from the title of this posting that I am VERY excited about the recipe? I have been a little under the weather and didn’t want to prepare anything too labor intensive, there’s a page in my Redbook Magazine with modified Pad Thai recipe, I’ve been eyeing it but had no idea what consists of “Pad Thai Sauce”. After digging around online, the following recipe seems super easy with good reviews. I am posting the modified ingredients/steps, the finished dinner was SO YUMMY! Initially hubby complained I gave him too much, but he ate the whole bowl after tasting it, hope you and your family enjoy too!
- 1 (12 ounce) package rice noodles
- 2 tablespoons oil
- 1 pound shrimp, de-shelled
- 3 cloves of garlic, minced
- 4 eggs
- 2 tablespoon white wine vinegar
- 4 tablespoons fish sauce
- 5 tablespoons white sugar
- 1/8 tablespoon crushed red pepper
- 2 cups bean sprouts
- 1/4 cup crushed peanuts
- 4 green onions, chopped
- 1 small onion, cut into thin slices
- 1 lime, cut into wedges
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside. (I read you can soak the noodles in hot water for 5-7 mins also to avoid the wait)
- Heat oil in a wok or large heavy skillet. Toss in most garlic and half of the green onions until fragrant, then add in and saute shrimp quickly. Remove when shrimp are halfway done, and set aside. Heat oil in wok over medium-high heat, toss in the rest of the garlic and most of the green onion, crack eggs into hot oil, and cook until firm, remove from fire and set aside. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Stir for about 1 minutes then add the shrimp also eggs back in. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
- Serve the noodles in a big bowl, add some crushed peanuts on top along with the left over green onions. Enjoy!
Here is another shot of the dish.