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4 servings Prep Time: 30 minutes Cook Time: 20 minutes Serving Suggestions: Serve Shrimp Pad Thai with Honeydew Melon Wedges. Nutrition Facts: 437 calories (225 from fat); 25g total fat (3g saturated fat); 219mg cholesterol; 919mg sodium; 27g carbohydrate; 2g fiber; 27g protein |
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recipe categories / seafood / shellfish  Shrimp Pad Thai Courtesy of H-E-B Cooking Connections Ingredients: 1 pound uncooked large shrimp, peeled and deveined 8 ounces flat rice noodles 2 to 3 limes (for 2 tablespoons juice and wedges for garnish) 3/4 cup chopped green onions 1/2 cup dry roasted peanuts, coarsely chopped, divided 2 cloves garlic, minced 1/4 cup vegetable oil 1 egg, slightly beaten 2 tablespoons fish sauce 1/2 teaspoon chili powder 2 cups mung bean sprouts 1/2 cup fresh cilantro leaves Directions: 1. Place noodles in a large bowl; add room temperature water to cover noodles. Soak 30 minutes. Drain thoroughly. 2. Cut shrimp in 1/2-inch pieces and set aside. Squeeze lime for 2 tablespoons juice; cut 1 lime into wedges. Chop green onions. Chop peanuts coarsely or place in a plastic bag and pound with hammer or mallet until coarsely chopped. Mince garlic. 3. Heat a large wok or deep, large skillet; add oil. Add garlic; cook and stir 30 seconds. Add egg; stir quickly to scramble with garlic. 4. Add drained noodles; cook 3 to 4 minutes, stirring constantly. Add fish sauce, lime juice, chile powder and shrimp. Cook 3 to 5 minutes or until noodles are tender. Add green onions and bean sprouts. Continue to stir and cook 3-5 minutes or until shrimp are cooked. 5. Remove from skillet to a large platter. Sprinkle with peanuts and cilantro. Serve with lime wedges. |
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