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    Recipe from Ultimate Shrimp Book , Copyright © 2002 by Bruce Weinstein and Mark Scarborough. All rights reserved.

    yields Makes 4 servings time --- difficultymoderate

    Pad Thai is a sweet, salty, and spicy mix of noodles, bean sprouts, scrambled eggs, and shrimp. It's the most familiar Thai dish in North America. Milky white rice noodles (sometimes called rice stick noodles) are sold in Asian markets or in the Asian section of some supermarkets. Prepare the rest of the ingredients while the noodles are soaking because the dish comes together quickly. Serve Pad Thai hot, right out of the wok, with lime wedges and a bottle of chili oil on the side, so your friends and family can spice the dish to their tastes.


    7 ounces dried rice (or rice stick) noodles, about 1/4 inch thick
    1/4 cup packed brown sugar
    6 tablespoons fish sauce
    1/4 cup hoi sin sauce
    1/4 cup canned or homemade chicken stock
    2 tablespoons plus 2 teaspoons peanut oil
    2 large eggs, beaten until frothy
    4 scallions, cut into 1-inch-pieces
    3 garlic cloves, minced
    3/4 pound medium shrimp (35 to 40 per pound), peeled and deveined
    1 cup bean sprouts
    1/4 cup unsalted peanuts
    1/4 cup finely chopped cilantro
    1/2 teaspoon chili oil
    Juice of 1 lime


    # Soak the rice noodles in warm water for 10 minutes.
    # Bring 2 quarts salted water to a boil in a large pan set over high heat. Lift the noodles from the warm water and drop them into the boiling water. Cook for 2 minutes. Drain the noodles in a colander and rinse them under cold water to keep them from sticking. Set aside.
    # Combine the brown sugar, fish sauce, hoi sin sauce, and stock in a small bowl. Stir until the sugar is completely dissolved. Set aside.
    # Heat a large wok or skillet (preferably nonstick) over medium heat until it is hot but not smoking. Add 2 teaspoons of the peanut oil and swirl it around to coat the pan. Add the beaten eggs and cook, stirring occasionally, to scramble them just until they are set, about 1 minute. Transfer the eggs to a plate and set aside.
    # Add the remaining 2 tablespoons oil to the work and raise the heat to high. When the oil is hot, add the scallions and garlic and cook, stirring constantly, for 15 seconds. Add the shrimp and stir and toss until pink and firm, about 3 minutes.
    # Lower the heat to medium-high and add the bean sprouts, noodles, scrambled eggs, and sauce mixture. Toss and stir for 10 seconds, then raise the heat to high. When the sauce comes to a boil, add the nuts, cilantro, and chili oil. Toss and stir until well combined.
    # Transfer the pad Thai to a serving bowl and sprinkle with lime juice. Serve immediately.


    Bangkok-Style Shrimp Pad Thai: Omit the brown sugar, and reduce the fish sauce to 1/4 cup. Add 2 tablespoons rice wine vinegar and 3 tablespoons tamarind paste (available in Indian and some Asian markets) to the fish sauce.
    Carrot and Shrimp Pad Thai: Omit the bean sprouts. Add 1 cup shredded carrots with the cooked noodles.
    Shrimp and Scallop Pad Thai: Reduce the shrimp to 1/2 pound. Add 1/2 pound sea scallops, cut in half, with the shrimp.
    Shrimp and Tofu Pad Thai: Reduce the shrimp to 1/2 pound. Add 1/2 pound firm tofu, diced into 1 inch cubes, with the bean sprouts.

    HOT! We recommend:

    Ultimate Shrimp Book Ultimate Shrimp Book
    With more than 700 recipes, this volume feeds America's craving for shrimp. Whether shrimp is fried, baked, grilled, in dips, wraps, or salads, everyone is crazy about it. There are retro favorites like Shrimp thermidor and Shrimp a la King, and modern classics, such as Japanese Maki Rolls and Portuguese Pasta with Chorizo and Clams. Roaming through the world's cuisines (Indian, Brazilian, French, Italian, and Mexican), this is the only book anyone needs to prepare dishes like Vietnamese Sugar Cane Shrimp, Coconut Fried Shrimp, Shrimp Etouffee, and even Shrimp Pizza. In the style of the Ultimate series, each recipe is followed by variations that spice up and reinvent dishes.


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