Pad thai with shrimp
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Pad thai with shrimp
  Thai    Shrimp  
Last updated 6/12/2012 12:45:10 AM. Recipe ID 4860. Report a problem with this recipe.
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      Title: Pad thai with shrimp
 Categories: Thai
      Yield: 1 Servings
 
      8 oz Small size rice noodles
      3 tb Tomato sauce
           -OR- tamarind paste
      2 tb Vegetable oil
      1 tb Pickled radish
      3 tb Sugar
    1/3 c  Water or chicken stock
      1    Egg
      3 tb Fish sauce
    1/2 lb Shrimp, cleaned and shelled
      1    Handful bean sprouts (fresh)
           -- chopped once or twice
      2 oz Green onions
           -- cut into 1/2 inch pieces
      2 tb Finely chopped peanuts
 
  1.  Soak the rice noodles in cold tap water about 20 minutes, until
  they are "springy".  Then drain in a colander until needed.
  
  2.  If using dried tamarind, soak the tamarind in hot water for
  awhile, then mash with a fork to soften.  Force as much of the
  mixture as you can through a seive to remove bits of bark, etc.
  
  3.  Heat oil in wok, and add the tamarind/tomato sauce, picked
  radish, and sugar.  Mix well and let heat up.
  
  4.  Add the noodles, small portions at a time, and and that
  water/stock. Mix well until all the noodles are coated with the
  mixture.  Add more liquid if necessary -- it will cook out.  Don't be
  easy on the noodles ~- chop them with the spatula or spoon some to
  separate them.  It may help to "toss" the noodles like a salad, to
  get them coated.
  
  5.  Beat the egg and mix with the noodles.  Add the fish sauce and
  shrimp. Mix everything thoroughly.  The noodles will tend to "clump",
  so stir or "toss" like a salad to get everything mixed, and to ensure
  that the egg and shrimp cook thoroughly.  It will help to cover the
  wok with a lid for a minute or so, then toss the mixture, then cover
  again. You'll know it's done when the shrimp are completely pink.
  There may be a little browning of the noodles; stirring will keep
  them from burning.
  
  6.  Add the bean sprouts, green onions, and chopped peanuts.  Mix
  well, then turn off the heat and let stand a minute or so.  Serve.
  
  From: danielh@sequent.com (Daniel Hobbs)
 




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Recipe ID 4860 (Apr 03, 2005)

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