This is a very easy dish to make. The only catch is that it is time consuming; there's a lot of prep work before you can actually begin cooking.
If you have never used fish sauce before, beware! It is very potent and smells like your dog's vitamins gone over. NOT pleasant by itself, but in this dish the taste is subtle.
Feel free to experiment with the amounts, or add different things. I like recipes that I can customize to suit my particular tastes.
SHRIMP PAD THAI
Have everything prepared before you begin cooking. This recipe serves four.
1/4 C peanut oil
1 TB minced garlic
Handful of carrots, julienned (or purchase a package of julienned carrots and save yourself the trouble)
2 bunches green onions, white parts sliced lengthwise
Peeled and deveined medium shrimp (uncooked), at least 8 of the little suckers per person
12 TB fresh squeezed lemon juice, about 2 1/2 large lemons
4 TB fish sauce
8 oz. angel hair pasta, cooked
Handful of finely shredded cabbage
Handful of mung bean sprouts
2 hard cooked eggs, chopped
1/3 C coarsely chopped cilantro
1/3 C salted peanuts, coarsely crushed
In a large skillet (I use an electric skillet), heat garlic, carrots and onions in peanut oil over medium heat, about two minutes, taking care not to burn the garlic. Throw on the shrimp, lemon juice and fish sauce. Give it a brief stir, and then add cooked pasta. Toss. When shrimp are just about done, add the cabbage and bean sprouts, and toss some more. (If you like your cabbage and sprouts softer, add them when you add the pasta).
Transfer mixture to a warm serving platter. Garnish with the eggs, cilantro and peanuts. Serve immediately.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!