I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Friday, April 24, 2020

Quick Shrimp Pad Thai

Tired of take-out? Why not try make-in tonight with this Shrimp Pad Thai fake-out! Full of flavour and it comes together in less than 30 minutes.
6 oz spaghetti or rice noodles
2 tsps minced garlic
300g (.66 lb) shrimp (size 56/65)
1 onion, sliced
1 red pepper, sliced
1 carrot, thinly sliced in strips
2 celery stalks, sliced in strips
1 1/2 cups shredded cabbage (bagged coleslaw mix)
handful of greens
1/4 cup frozen edamame beans
1 egg
2 tbsps vegetable oil

2 tbsps hoisin
2 tbsps brown sugar
3 tbsps broth
2 tbsps rice wine vinegar
2 tbsps soya sauce
1 tsp sriracha sauce

sesame seeds

Get all the ingredients ready...
And if you have an assistant (like I was lucky enough to have this time) get them to cut all the veggies, peel the shrimp and start cooking the noodles. Combine the sauce ingredients and set aside.
While the noodles cook, heat 1 tbsp oil in a wok to medium high and cook the onion, red pepper, carrot and celery for 4-5 minutes. Add garlic in the last minute then remove to a plate.
Sauté the shrimp in a tbsp of oil until pink on all sides then toss in the cooked and drained noodles.
Have your assistant add the sauce and cook on high
stirring to combine and slightly thicken.
Make a well in the center and add the beaten egg. Leave it for 30 seconds ...
then stir together very quickly.
Add the sautéed veggies, the cabbage and edamame beans to the wok. Cook 3-4 minutes then stir in the greens.
and it's ready!

Plated with sesame seeds this recipe serves 4

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