Pad Thai with Shrimp; Asian Cucumber Salad

By Ira

This is a very delicious and satisfying Pad Thai. It goes very well with the refreshing cucumber salad. You will find yourself going for seconds.

Pad Thai with Shrimp

Serves 4 – Adapted from Inside America’s Test Kitchen

  • 1/3 cup lime juice
  • 1/3 cup water
  • 3 tablespoons fish sauce or soy sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons sugar
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons peanut or vegetable oil, separated
  • 8 ounces dried rice stick noodles, linguine style
  • 2 eggs
  • 1/4 teaspoon salt, divided
  • 12 ounces shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 medium shallot, minced
  • 6 tablespoons chopped, roasted unsalted peanuts
  • 3 cups (6 ounces) bean sprouts
  • 5 scallions green parts only, sliced thin on a diagonal
  • 1/4 cup loosely packed cilantro leaves

In a large bowl, add the rice sticks and cover with hot tap water. Soak about 20 minutes. Drain and set aside.

In a small bowl, stir together lime juice, water, fish sauce or soy sauce, rice vinegar, sugar, cayenne pepper, and 2 tablespoons oil. Set aside.

In a small bowl, beat the eggs with 1/8 teaspoon salt. Set aside.

In a 12 inch skillet over high heat, heat 1 tablespoon oil, add the shrimp and 1/8 teaspoon oil. Cook, turning the shrimps occasionally until the shrimp are opaque and browned around the edges 3 – 6 minutes.

Transfer the shrimp to a plate and set aside.

Take the skillet off the heat, add 1 tablespoon oil, then the shallot and garlic. take it back to medium heat and cook, stirring constantly for 1 1/2 minutes.

Add the eggs and stir with a wooden spoon until scrambled, about 20 seconds.

Add the noodles and toss to combine,

then pour the sauce over the noodles, increase the heat slightly and cook while tossing the noodles.

Add 1/4 cup peanuts, bean sprouts, and the scallions leaving 1/4 cup to sprinkle on later. Continue cooking until the noodles are tender about 3 minutes until the noodles are tender. If the noodles are not yet tender, add 2 tablespoons water and continue cooking.

Transfer to a serving platter, sprinkle with the remaining 1/4 cup scallions, the rest of the peanuts, and the cilantro.

Asian Cucumber Salad

Serves 4 – Adapted from The Best of America’s Test Kitchen

  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced fresh ginger
  • 1/2 teaspoon dried chili flakes
  • 1 tablespoon toasted sesame oil
  • 3 cucumbers, peeled, seeded, and cut crosswise into 1/4-inch slices
  • 4 scallions, sliced thin
  • 1/4 loosely packed fresh basil, chopped (optional)

You can use a spoon to take the seeds out of the cucumber.

In a small saucepan over medium-high heat, add the vinegar and sugar and bring to a boil. Reduce the heat to medium-low and let it simmer for 5-6 minutes until the mixture is reduced by half. Put the vents on as your house will smell of vinegar. Transfer to a medium bowl and let it cool. You can make this ahead of time and store in the fridge.

To the vinegar mixture, add the ginger, lime juice, chili flakes, and sesame oil then whisk it. Then add the cucumbers, scallions, and basil (if using). Season with salt and pepper, and mix everything together. Let it sit for 10 minutes or up to 1 hour before serving. If you let it sit for more than 1 hour, the salad will turn watery.

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