Shrimp Pad Thai…A Cooking Light Magazine Recipe

Recently, I was looking for a quick and easy recipe for a busy week day.  I was in the mood for shrimp but still wanted a variety of veggies so I went through some old recipes  and found one I made years ago from Cooking Light Magazine.  In the margin, I had written notes about what I would change the next time I made it.  I never keep recipes if I they aren’t worth making again so I knew I must have liked this recipe well enough.   So, now was my chance to give it another try using my updates.   I wasn’t even sure I was going to blog about this recipe but then I ran into a good friend and former colleague, Lisa Beeler, while at the grocery store and she seemed very interested in trying it, so Lisa….this is for you!

Shrimp Pad Thai from Cooking Light Magazine/2011
Shrimp Pad Thai from Cooking Light Magazine/2011

The great thing about this recipe is you can pretty much use any kind of noodle so I found something new that day in Publix and thought it would work great!  “Thai Rice Stir-Fry Noodles” by KAME.  It was easy and microwavable so that would save me even more time.  Obviously, if you can’t find these any type of rice noodles will do…just follow package directions to prepare.

Thai Rice Stir-Fry Noodles by KAME
Thai Rice Stir-Fry Noodles by KAME…I used both pouches

 

Based on my notes, my biggest concern about the recipe was that it was a little too sweet so instead of the original two tablespoons of brown sugar, I cut it down to just one.  I also noted that it needed a lot more shrimp and veggies because there was just two many noodles and I wanted more texture.

On the topic of the vegetables, you can truly switch this up which I was definitely going to do.  I was looking for some baby bok choy to put in the recipe but they were out so I bought some baby brussel sprouts and they worked out really well.  I also added some fresh jalapeno to my veggies to give it a little punch.  The recipe didn’t call for the veggies to be stir-fryed but my notes indicated that was a must..so here we go!  My version of Shrimp Pad Thai with some assistance from Cooking Light….:-)

 Ingredients

  • 8 ounces uncooked flat rice noodles (pad Thai noodles), or Thai Rice Stir-Fry Noodles (use the whole package)
  • 1 tablespoons dark brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha or chili garlic sauce
  • 3 tablespoons canola oil
  • 1 cup (2-inch) green onion pieces
  • 2 cups fresh bean sprouts
  • 1 cup shredded brussel sprouts, or chopped baby bok choy (you truly could substitute anything you like here)
  • 1/2 peeled and seeded jalapeno, cut into slivers
  • 1 lb. peeled and deveined large shrimp
  • 5 garlic cloves, minced
  • 1/4 cup chopped unsalted dry-roasted peanuts (I didn’t use these…just don’t like them personally in my dishes)
  • 3 tablespoons thinly sliced fresh basil

Directions

Cook noodles according to package directions; drain.

On my noodles since they were microwavable, I just put them in the wok and added a little water and they were ready in minutes.  Remove from wok after and set aside
On my noodles since they were microwavable, I just put them in the wok and added a little water and they were ready in minutes. Remove from wok after and set aside

Combine sugar and next 4 ingredients (through Sriracha) in a small bowl.

Preparing the Thai Sauce
Preparing the Thai Sauce

Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done.  DO NOT OVERCOOK!  Remove from pan and set aside.

Shrimp and Garlic in the Wok
Shrimp and Garlic in the Wok
Remove Shrimp from pan and set aside
Remove Shrimp from pan and set aside

Add veggies to wok along with 2 Tablespoons of the Thai Sauce.

Veggies in the Wok
Veggies in the Wok

Stir-fry until slightly wilted but still crunchy (about 5 minutes).

Veggies almost ready!
Veggies almost ready!

Add cooked noodles; toss to combine.

IMG_1327

Add the shrimp.IMG_1328

And finally, stir in remaining sauce; cook 1 minute, stirring constantly to combine.

All ingredients are stirred together and cooked an additional minute
All ingredients are stirred together and cooked an additional minute

Sprinkle with Basil leaves and serve along with your favorite egg roll!  Dinner is served!

Chef Frankie's version of Shrimp Pad Thai
Chef Frankie’s version of Shrimp Pad Thai
 
Bottom Line:  This recipe is so easy to put together on a week night!  I just picked up the egg rolls from the hot bar at Publix but you could use frozen or have some fun by making your own!  If you don’t like spice, substitute the sriracha for chili sauce and you will love it!  I won’t wait so long now to make this again!  I hope that you will try this recipe in your kitchen and your family will think you have slaved all day but we know the real secret!  “Keep on Cooking”
 
For the original recipe see:

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