SHRIMP PAD THAI
Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step.
1 package Penguin Natural Foods Bagkok Noodles
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
2 tablespoons oil
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
1 cup bean sprouts
1/4 cup fresh cilantro
Lime wedges
In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
Prepare noodles and sauce according to package instructions.
Reheat sautee pan with 2 tablespoons oil. Add cooked noodles and prepared sauce. Cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Toss until noodles are coated and cooked through, about 2 minutes.
Serve, topped with garnishes, if desired.
Serves 6. |
