This may not be an "authentic" Shrimp Pad Thai Recipe, but its good enough for us at home :-)
I didn't want this week to go by on me without getting a post in for Presto Pasta Nights. I missed out last week with so much going on. I did a quick look at Cooking Light's website for some quick shrimp meals I could fix. Naturally, I gravitate towards an Asian style with noodles of some kind. I'd never made Pad Thai and when I saw the recipe I knew I would be trying it out tonight!
If your interested in participating in Presto Pasta Night, visit their link to view the guidelines!
Hope to see you there!
This recipe didn't call for anything that gave the dish any more color than green and I felt it needed something to contrast with that, so I added some red peppers to the mix. I also didn't have any teriyaki sauce so I made my own! Normally the recipe calls for creamy peanut butter but I had nothing but crunchy so that's what I went with. All in all it turned out pretty good and leftovers are in the fridge waiting for me to take to work for my lunch tomorrow!
Shrimp Pad Thai
adapted from Cooking Light
4 ounces uncooked pad thai noodles
1/4 cup teriyaki sauce (recipe at end of post)
4 tablespoons hot water
3 tablespoons crunchy peanut butter
1/4 teaspoon red pepper chili flakes
2 teaspoons dark sesame oil
1 clove garlic, minced
1/2 pound peeled and deveined large shrimp
2 cups snow peas
1/2 red pepper, sliced
1/3 cup chopped fresh cilantro
1/3 cup chopped dry-roasted peanuts
Cook pad thai noodles according to package directions, drain and set aside.
Combine teriyaki sauce, hot water, peanut butter, and red pepper flakes, stirring with a whisk.
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and saute 1 minute. Add shrimp and sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens, sauce will thicken quickly. Add pasta, red pepper slices, and snow peas; cook for 2 minutes or until thoroughly heated. Stir well, sprinkle with cilantro and peanuts and serve with lime wedges.
recipe from lowcholesterolfood.com
1/4 cup soy sauce
1 cup water
1 inch chunk fresh ginger, grated
1 garlic clove, minced
3 tablespoons brown sugar
1/4 cup water
2 tablespoons cornstarch
Mix soy sauce, 1 cup water, ginger, garlic and brown sugar in small saucepan and bring to a boil.
Mix 1/4 cup water and cornstarch until smooth and stir into bubbling soy sauce mixture. Stir constantly to prevent lumping. This will thicken quickly. Remove from stove and store in airtight container in refrigerator.