I had a request to use shrimp in a recipe, and I’ve also been wanting to try to make Pad Thai. I was overwhelmed by the number of Pad Thai recipes out there, and many of them were quite different. Some used ingredients I couldn’t easily find (tamarind paste) and others used ingredients that didn’t seem to fit (ketchup). I finally settled on this recipe, and tweaked it just a bit from the original.
While I was happy with the final product, this recipe was a lot of work. I was constantly moving, trying to keep up with all the various steps. My kitchen was a disaster by the end of the project. Also, I drained the noodles too early, and they became a sticky mess, so I needed to add quite a bit more of the liquid ingredients (soy sauce, rice wine, and lime juice) to resolve that issue.
What I liked about this recipe was that it had just the right amount of spice, tempered by the lime juice. It was also a good opportunity to cook shrimp, which is something I enjoy but don’t make very often. However, I will try another Pad Thai recipe, perhaps one that uses chicken and peanuts, so that I can compare. And next time I will see if I can bribe a Kitchen Assistant to come help!
1 1/2 T vegetable oil, divided
1 T garlic, minced
1 T ginger, minced
16 large shrimp, peeled
1 egg, lightly beaten
2 T soy sauce
1 T oyster sauce
1 T rice wine vinegar
1/2 t red pepper
7 ounces rice noodles, cooked according to package directions
1/2 c. bean sprouts
3 scallions, sliced
1 T lime juice
Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl. Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp. Heat the remaining oil in the pan and add the soy sauce, oyster sauce, rice wine, and red pepper. Stir briefly, add the drained noodles, and cook for 5 minutes. Add the bean sprouts and chopped scallions. Mix well and continue to cook until noodles are heated through, adding the shrimp mixture just before serving. Season, if necessary, with a little more soy sauce, sprinkle in lime juice, and serve while hot.
-Adapted from Danny Boome Ltd (Food Network)