Friday, May 10, 2013
Shrimp Pad Thai w Kelp Noodles
So why am I sharing it? Because sometimes I like to have a little fun cleaning up mainstream recipes. I used both organic ketchup and worcestershire (which is also gluten-free), palm sugar in the sauce and kelp noodles in lieu of rice.
I *did* use organic peanuts for the topping, as I find that pad thai really tastes best with the nut. If you're a stickler you can scatter some cashew pieces on your portion!
Rachael Ray's Easy Shrimp Pad Thai
adapted from Everyday with Rachael Ray
1/4 cup apple cider vinegar
1/4 cup fish sauce
1/4 cup (packed) palm sugar
2 tsp. organic ketchup
2 tsp. organic & GF worcestershire sauce
3 tbs. coconut or olive oil
24 medium shrimp, peeled and deveined
juice of 1/2 lemon
one package kelp noodles
2 cups bean sprouts (I omitted these)
1 bunch chopped green onions
3/4 cup unsalted organic peanuts, chopped
1/3 cup chopped cilantro leaves
Sriracha sauce & lime wedges, for serving
Bring a large pot of water to a boil. Place kelp noodles in a container filled with water and add lemon juice.
Meanwhile, in a bowl, mix together the vinegar, fish sauce, sugar, ketchup and worcestershire until the sugar dissolves.
Once water comes to a boil, add kelp noodles and cook for 10 minutes.
In a large nonstick skillet, heat 1 tbsp. oil over high heat until shimmering. Add the shrimp and cook, turning once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate; reserve the skillet.
Add the remaining 2 tbsp. oil to the reserved skillet and heat over medium-high heat until shimmering. Crack in the eggs and cook until the whites are browned slightly at the edges, 1 to 2 minutes. Using a nonstick spatula, flip the eggs and break into small pieces.
Add the noodles and fish sauce mixture; toss to combine.
Add the cooked shrimp and stir until the shrimp are heated through and the noodles have absorbed some of the sauce, about 2 minutes. Add the bean sprouts (if using), green onions and peanuts; toss well. Divide the noodles among plates and top with the cilantro.
Serve with the sriracha and lime wedges.