Shrimp Pad Thai

My sister in law mentioned that her daughter Jenny made this dish for their family.
She is a college student and an aspiring baker/cook.

Everyone agreed, the dish was a big hit.

She found the recipe on Martha Stewart and I decided to give it a try.

It is an American style Pad Thai, not an authentic Asian recipe made with Thai spices and fish sauce.

Note: The recipe calls for 1/4 cup of chili sauce. DO NOT use the Asian Sriracha Rooster chili sauce, or a trip to the emergency room is in your future.
Use a tomato based chili sauce, like Heinz or Kikoman brand.

I added cilantro and chopped peanuts, and thought this easy dish was a winner.
Kids loved this dish as much as the grownups did.

Shrimp Pad Thai (inspired by Jenny, recipe from Martha):

8 ounces Thai rice-stick noodles (half a box)
1/4 cup tomato-based chili sauce (like Heinz or Kikoman, NOT sriracha)
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons light-brown sugar
1 tablespoon anchovy paste
4 tablespoons vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten

ASSORTED GARNISHES (OPTIONAL)
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
3 cups bean sprouts, plus more for garnish
1/4 cup fresh cilantro
Lime wedges



Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 8-10 minutes. Drain; rinse under cold water until cool.



In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute.



Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.



Enjoy!