Show Us Your Life Main Dish Recipes-Shrimp Pad Thai

I decided to participate this week with Show Us Your LIfe over at Kelly's Korner

One of my favorite recipes to make is this Shrimp Pad Thai recipe, its so easy and literally takes no time at all.  I found the recipe from myrecipes.com but I think it originally came from Cooking Light.  I have also shredded up cooked chicken and used that instead of shrimp.  I often use the thin rice noodles because my grocery store doesn't always carry the wide ones and we actually prefer it made with the skinny noodles.  Another change is I don't use bean sprouts I will use matchstick carrots instead, plus it adds more color I imagine you could substitute any kind of little vegetables if you have something else on hand

Shrimp Pad Thai

• YIELD: 6 servings (serving size: 1 1/2 cups)
• COURSE: Main Dishes

Ingredients

• 8 ounces wide rice stick noodles (Banh Pho)
• 1/4 cup ketchup
• 2 tablespoons sugar
• 3 tablespoons fish sauce
• 1/2 teaspoon crushed red pepper
• 2 tablespoons vegetable oil, divided
• 1 pound medium shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 1 cup fresh bean sprouts
• 3/4 cup (1-inch) sliced green onions
• 1 teaspoon bottled minced garlic
• 2 tablespoons chopped unsalted, dry-roasted peanuts

PreparationPlace noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

• Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
• Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

David Bonom, Cooking Light 
MAY 2002