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Welcome to Tasty Tuesdays!
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Can you believe this is the 12th installment of Tasty Tuesdays here @ 33 Shades of Green? Wow - time is flying. Thanks so much to all of you who take the time to link up. It's really fun to see what you all are cooking.
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This weekend I made Shrimp Pad Thai. Yum - it was delicious! I've had pad Thai several times out at restaurants but have never made it at home. I was really surprised at how simple it is to make. Much simpler than I expected!
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The recipe I used is from the March 2011 issue of Cooking Light Magazine. For the original recipe and a printable version click here. .
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Ingredients:
- 8 ounces uncooked flat rice noodles (pad Thai noodles)
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Sriracha or chili garlic sauce
- 3 tablespoons canola oil
- 1 cup (2-inch) green onion pieces
- 8 ounces peeled and deveined large shrimp
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped unsalted dry-roasted peanuts
- 3 tablespoons thinly sliced fresh basil
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1. Cook noodles according to package directions; drain.
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2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
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3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done.
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4. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
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I really enjoyed this dish. next time I make it I think I'll add a sliced red pepper and maybe more green onions. This would also be delicious with chicken.
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What did you make this week?
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