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Each week I like to get dramatic in the kitchen and make something to test the family's taste buds. Here is the latest recipe, Shrimp Pad Thai, I made that really got us fired up for dinner. It’s from a favorite website of mine called Plated. While the recipe sounds a bit exotic, it is quite easy to make because…let's face it... with two kids and a career, there's not much time to play in the kitchen. This makes a serving for two.

Shrimp Pad Thai Recipe

Ingredients

8 ounces rice noodles
1 tablespoon peanut butter
3⁄4 tablespoon chili sauce
1 tablespoon fish sauce


1 tablespoon soy sauce (gluten-free) 

1 tablespoon light brown sugar
1 teaspoon Sriracha (optional)
1⁄4 bunch scallions


1 tablespoon peanuts
12 ounces shrimp


1 clove garlic


1⁄2 cup bean sprouts
1 lime
1 egg

1. Boil Rice Noodles


Place 6 cups water in a medium pot and boil over high heat - then place noodles in a large bowl and pour over boiling water. Allow noodles to soak for 10 minutes, then drain and rinse under cold water for 30 seconds. Set aside.

2. Prepare Sauce

In a medium bowl, whisk together peanut butter, 1⁄2 tablespoon hot water, chili sauce, fish sauce, soy sauce, light brown sugar, and Sriracha, if desired. Set aside.

3. Prepare Ingredients

Gently crack egg into a small bowl and beat with a fork. Heat 1 teaspoon vegetable oil in a small nonstick pan over medium heat. When oil is shimmering, add egg and lightly scramble in pan until firm, about 2 minutes. Remove to a small bowl. Meanwhile, wash scallions and cut into 1-inch pieces. Roughly chop peanuts. Set all aside.

4. Cook Shrimp

Rinse shrimp and pat dry with paper towel. Mince garlic. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. When oil is shimmering, add shrimp and minced garlic. Cook until shrimp is just pink and garlic is golden, about 11⁄2 minutes per side. Remove to a plate and set aside.

5. Assemble Pad Thai

Heat 1 tablespoon vegetable oil in pan from shrimp over medium-high heat. When oil is shimmering, add noodles and sauce to pan and toss to coat. Cook, stirring constantly, until noodles are tender, about 2-3 minutes. Add cooked shrimp and scrambled egg. Stir in chopped scallions and bean sprouts. Taste and add salt as needed.

6. Plate Pad Thai

Cut lime into 4 wedges. Divide pad thai evenly between 2 bowls. Garnish with chopped peanuts and lime wedges and serve immediately.

Let me know if you try it!

-Stacey