Shrimp Pad Thai Recipe
Prep Time
Cooking Mode
dry weight flat rice noodles
1 pkg Marina Del Ray Wild Raw Argentinian Shrimp Peeled Deveined, thawed
2 Compliments Large Eggs
¼ tsp each salt and pepper, divided
3 tbsp Compliments Canola Oil, divided
1 tbsp minced garlic
½ cup finely chopped green onions, white parts
1 cup bottled pad Thai sauce (such as VH brand)
2 cups julienned snow peas
1 red pepper, julienned
1 cup bean sprouts
⅓ cup coarsely chopped roasted peanuts
½ cup finely chopped green onions, green parts
1 lime cut into wedges
dry weight flat rice noodles
1 pkg Marina Del Ray Wild Raw Argentinian Shrimp Peeled Deveined, thawed
2 Compliments Large Eggs
¼ tsp each salt and pepper, divided
3 tbsp Compliments Canola Oil, divided
1 tbsp minced garlic
½ cup finely chopped green onions, white parts
1 cup bottled pad Thai sauce (such as VH brand)
2 cups julienned snow peas
1 red pepper, julienned
1 cup bean sprouts
⅓ cup coarsely chopped roasted peanuts
½ cup finely chopped green onions, green parts
1 lime cut into wedges
Directions
1In a large bowl, soak the rice noodles in hot tap water for 10 min. until softened and bend easily. (Tip: Place a bowl of water or a heavy object on the noodles to keep them submerged). Drain; set aside. Meanwhile, remove and discard tail shells from shrimp; slice shrimp in half lengthwise. Set aside.
2In a small bowl, fork-beat the eggs with 1/8 tsp (0.5 mL) each of the salt and pepper. Heat 1 tbsp (15 mL) of the canola oil in a large frypan over medium heat. Stir in the beaten eggs and cook until just set. Use the spatula to chop the egg into bite-size pieces; push to the side of the pan. Add another 1 tbsp (15 mL) oil to the pan; sauté the shrimp about 1 min. until opaque and curled. Season with the remaining salt and pepper; push to side of pan. Heat remaining 1 tbsp (15 mL) oil in the pan; stir-fry the garlic and white parts of the green onions about 30 sec. until fragrant.
3Add the noodles to the pan; stirring to loosen. Pour in the pad Thai sauce, plus 1/4 cup (60 mL) water. Stir-fry about 3 min., or until noodles are tender and shrimp reaches an internal temperature of 74°C (165°F). Mix in the julienned snow peas, red pepper and bean sprouts; cook until the snow peas are bright green and tender-crisp, about 2 min. Stir the egg and shrimp into the mixture.
4Divide the pad Thai into bowls or onto plates. Garnish with peanuts and remaining green onion (green parts). Serve with lime wedges for squeezing.
Tips
1
Swap in diced chicken or tofu for the shrimp for an easy twist.
Disclaimer
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Personal Note
Personal Note
