Recipe courtesy of The Asian Experience
Recipe courtesy of The Asian Experience
Episode:
To Bakersfield and Beyond
Shrimp Pad Thai
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 3 to 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 799
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 142 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 30 g
- Cholesterol
- 186 mg
- Sodium
- 959 mg
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 3 to 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 799
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 142 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 30 g
- Cholesterol
- 186 mg
- Sodium
- 959 mg
Ingredients
Pad Thai Sauce:
Directions
- Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes. Drain and set aside.
- Heat the vegetable oil in a wok over medium heat. Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds. Add the noodles and continue to cook for 1 minute. Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute. Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute. Add the bean sprouts and green onions and toss to combine. Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges.
Pad Thai Sauce:
Yield:
1 1/2 cups.
- Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens.
Cook’s Note
Sweet radish is made with a combination of salt and sugar. It is also referred to as preserved or pickled radish and is often sold in cellophane packets at Asian markets.
