PAD THAI WITH SHRIMP

Pad Thai with Shrimp image

Pad Thai is one of Thailand's most-well known dishes and has become a popular menu item in American restaurants, and for good reason-it's to die for! This homemade version of the stir-fried noodle dish gets an elegant, restaurant-worthy dinner on the table in under an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 18

Ingredients

4 cups water
1 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
1/3 cup fresh lime juice
1/3 cup water
3 tablespoons packed brown sugar
3 tablespoons fish sauce or soy sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar or white vinegar
3/4 teaspoon ground red pepper (cayenne)
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped, or 1/4 cup finely chopped onion
2 eggs, beaten
12 oz frozen cooked peeled deveined medium shrimp, thawed
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup firmly packed cilantro leaves

Steps:

In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

Nutrition Facts : Calories 560, Carbohydrate 59 g, Cholesterol 240 mg, Fat 2 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 15 g, TransFat 0 g