Pad Thai

Ever since we had Thai food one day at work I have been a huge fan of Pad Thai. I can only handle the medium spiciness, nothing too hot for me, but I must admit, that I am addicted to the stuff. So when I was on MSN one day and they had a recipe for Pad Thai I thought I would try it. EC really enjoyed how lime-y it was. I on the other hand prefer my lime flavoring to be small, indistinct even, like in Sprite. His only real complaint was that the noodles were a little soft. I, however, think I will leave the making of Pad Thai to the professionals at the various Thai restaurants we frequent, that way I won't have to make it or clean it up.

Ooh, an action shot of me actually cooking, how exciting!

This meal was also a test to see if EC is allergic to the shrimp that I cook. He had a bad experience with seafood while visiting his family over the summer, and has been afraid to eat it since. I am happy to report that nothing bad happened and we plan to celebrate by eating a shrimp and broccoli dish very soon, hooray!

Pad Thai (From Good Housekeeping)

1 package (7 to 8 ounces) rice stick noodles
1/4 cup fresh lime juice
1/4 cup Asian fish sauce
2 T sugar
1 T canola oil
8 oz medium shrimps, shelled and deveined, then cut in half lengthwise
2 garlic cloves, finely chopped
1/4 t crushed red pepper
3 large eggs, lightly beaten
6 oz fresh bean sprouts, rinsed and drained
1/4 c unsalted roasted peanuts, coarsely chopped
3 green onions, thinly sliced
1/2 c loosely packed fresh cilantro leaves
Lime wedges


In a large bowl, soak rice stick noodles in enough hot water to cover, for 20 minutes; drain. With kitchen shears, cut noodles into 4 inch lengths.

Meanwhile, in a small bowl, combine lime juice, fish sauce, and sugar. Prepare all remaining ingredients and place next to stove for easy assembly.

In 12-inch skillet, heat oil over high heat until hot but not smoking. Add shrimp, garlic, and crushed red pepper; cook, stirring, 1 minutes. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring 2 minutes. Add fish-sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.

Transfer pad thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges.