For my past few recipe creations, I have been one step behind. I think to myself "Hey, I am going to make this dish and its going to freakin fantastic!" Next thing I know, I have been out done by someone else making it before me, arghhh. Seriously, doesnt Bobbly Flay know that I had the idea to make Shrimp Pad Thai LONG before he decided to battle the cute pad thai lady from Cali? Jeez people.
I know Pad Thai has been around for about a million-jillion years (yes, thats a true number by the way) but I've decided to be one step ahead of the game this time. SOOO, Pad Thai ...yay. Here's a dish that you may not of thought of making (ok, go along with me now).
One ingredient, I never thought of buying, much less incorporating in a main dish, is fish sauce. I know it sounds gross and, next to chinese stinky tofu, smells incredibly rank. If you're not familiar with stinky tofu, your lucky. Trust one this one, do NOT go in search of the stuff! Additionally, I learned the hard way that fish sauce is for cooking and not tasting before hand. Lesson learned: throw the sauce into the noodles and all will come out delicious.
Preparing is the most time-consuming process in this dish. The pad thai noodles are already pre-cooked, so a good soak to break up the noodles and your ready to go. Oh and SHHHHHH! This recipe contains tofu. which Mr. F loved after he ate the whole plate. Serve with extra peanuts and lime and viola! dinner is served. BTW, the pad thai may have made even better leftovers.
Shrimp Pad Thai:
Adapted from Food Network
- 8 ounces flat Thai rice noodles
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1 to 2 tablespoons hot Asian chili sauce
- 2 tablespoons lime juice plus lime wedges for garnish
- 1/4 cup veg. oil
- 1 pound large shrimp
- 4 large cloves garlic, chopped
- 1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes
- 6 radishes, cut into thin strips
- 4 scallions, halved lengthwise and cut into 1-inch pieces
- 1/2 cup roasted salted peanuts, coarsely chopped
Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with the remaining 1/4 cup peanuts. Serve with lime wedges.