Another Recipe Kitchen Tested by the Party Saviors

Phad Thai with Shrimp

CATEGORY: Main Coarse - Seafoad
Hot, sour, oily, sweet, and salty.  This Phad Thai has it all!!!!
PREP TIME:  35 min.
COOK TIME: 8 min.
8 oz. Thai rice noodles
2 T fish sauce
2 T rice wine vinegar
2 T sugar
1 shallot, or 1/4 onion, finely chopped
4 cloves minced garlic
1 large egg, beaten with a pinch of salt
3/4 lb. raw shrimp, shells removed
3/4 t red pepper flakes
1-1/2 c. mung beans (bean sprouts)
1/8 t white pepper
3 green onions
1/2 c fresh coriander/cilantro
1/4 c dry roasted peanuts, chopped
1/4 c peanut oil

lime wedges for serving
  1. Put noodles in a medium bowl with very hot water to cover.  Soak until tender, about 40 minutes.  Drain and set aside.
  2. Whisk sugar, fish sauce and vinegar in small bowl.  Set aside.
  3. Heat a large skillet or wok over medium heat until hot and then add 1 T of the peanut oil.  Pour egg into pan, tilting the pan as you pour to make a thin, even coating of egg.  Cook egg until set, about 45 seconds.  Invert the egg onto a cutting board and cut into 1/2-inch pieces.  Set aside.  Add 1 more tablespoon of oil to pan and heat over high heat.  When hot, add shrimp, 1/2 t of the pepper flakes and salt to taste.  Stir-fry just until the shrimp are pink and cooked through, about 1-1/2 minutes. 
  4. Transfer shrimp to a plate.
  5. Add the remaining 2T of oil to pan on high heat.  Stir in garlic, shallots, and 1/4 t red pepper flakes and stir-fry until lightly browned.  Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute.  Add the fish sauce mixture and scallion pieces and heat through.  Add the cooked egg and shrimp, 1 cup of sprouts, and 1/3 cup chopped peanuts and toss until mixed and hot. 
  6. Divide the Phad Thai into bowls and top with remaining sprouts, peanuts, and scallions.
    Serve immediately with lime wedges.