Shrimp Pad Thai
- 10 oz. medium rice noodles
- 2 cups bean sprouts
- 1/3 cup ketchup
- 1 scant Tbs. black bean sauce
- 1 tsp. Sriracha chili sauce
- 3 Tbs. Asian fish sauce
- 1 Tbs. peanut or canola oil
- 3 green onions, white parts minced and green
tops thinly sliced
- 1 Tbs. minced fresh ginger
- 1/3 lb. shrimp, peeled, deveined and halved
- 1 egg, lightly beaten
- 2 Tbs. chopped dry-roasted peanuts
- 1 lime, cut into wedges
Bring a large saucepan of water to a boil over high heat. Add the noodles, turn off the heat and let stand, stirring occasionally, until soft, about 10 minutes. When the noodles are nearly soft, stir in the bean sprouts. Drain the noodles and sprouts.
Stir-fry the shrimp and tofu
Meanwhile, in a small bowl, combine the ketchup, black bean sauce, Sriracha sauce and fish sauce.
In a wok or deep fry pan over medium heat, warm the oil. Add the minced green onions and ginger and stir-fry until fragrant, about 30 seconds. Add the shrimp and stir-fry until opaque throughout, 1 to 2 minutes.
Make the sauce
Add the ketchup mixture to the wok and bring to a boil. Pour the egg into the middle of the sauce and stir just until scrambled. Immediately add the noodles and sprouts, toss to coat evenly with the sauce and cook until heated through, about 2 minutes. Taste and adjust the seasonings with ketchup or Sriracha.
Transfer to a serving platter, arranging the shrimp on top of the noodles. Garnish with the sliced green onions and the peanuts and serve immediately. Pass the lime wedges at the table to squeeze over the noodles. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).