On Fire!!!!

A homemade version of a take-out was on a menu tonight. Only it was a healthier version of the tasty Thai classic made in less time than it takes to have it ordered and delivered. It is light and fresh, dare I say easy with a capital E. You can seriously have this ready in 30 minutes flat, perhaps a little longer with all the chopping and prep, but worth the time for a weeknight meal.
It was a spicy dinner – actually very HOT!!! My mouth is still on fire. That little bit of sriracha and my mouth is burning. I am not a big fan of hot food, but I survived and dare I admit it, maybe even enjoyed it. If it wasn’t for the hotness, there would be something missing for sure. The shrimp were amazing – plump, juicy and spicy! 

I am off to relax now – Kiki is asleep, breakfast/lunch/coffee are all ready for tomorrow – the only thing I need to decide is to what will relaxing entail – watch “ABC Family tv  shows (don’t laugh, the chef is already laughing at me…), go to bed and read or organize my home office?!? Hmmm….decisions… 
Shrimp Vegetable Pad Thai [slightly adapted Martha Stewart’s EveryDay FOOD recipe]Ingredients

  • 8 ounces dried wide, flat rice noodles
  • 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
  • 3 tablespoons soy sauce 
  • 1 tablespoon Sriracha
  • 1 tablespoon packed dark-brown sugar
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 3/4lb sauteed shrimp
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 scallions, white and green parts separated and thinly sliced
  • Coarse salt
  • 2 tablespoons roasted salted peanuts, chopped
  • 1/4 cup fresh cilantro leaves

Directions

  1. Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
  2. In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
  3. Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.

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One Comment

  • Kat
    January 18, 2012 at 2:51 pm

    Thanks for sharing this recipe. I love trying out recipes for foods that I love elsewhere (my favorite is Chinese food and I love making it almost as much as I love eating it). The best part is that I am always looking for recipes that take about 30 minutes or less to prepare because I have just that amount of time to get dinner together after I get home from work and before Peanut starts scaling my legs to feed her.

    Reply

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