Shrimp Pad Thai

 

This is a recipe I modified from Vegan Planet. It is obviously not vegan because it is shrimp pad thai, but if you want it to be vegan, replace the shrimp with tofu. I love this stuff.

 

 

 

 

 

Shrimp Pad Thai

12 ounces fresh or dried rice noodles
2 tablespoons plus one teaspoon peanut oil
1 pound shrimp
2 tablespoons soy sauce
1 small red bell pepper, seeded and cut into thin strips
6 scallions, minced
2 garlic cloves, minced
1 large tomato, peeled, seeded, chopped
2 tablespoons honey
2 tablespoons rice vinegar
1/2 cup chopped unsalted dry-roasted peanuts

1. Prepare the rice noodles. If fresh, rinse under very hot water and place in a large bowl, seperating them into individual strands. If dried, plunge into a large pot of boiling water to soften. Drain and place in a large bowl. Toss the noodles with the 1 teaspoon peanut oil.

2. Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry until pink.  Add 1 tablespoon soy sauce, stirring to coat. Transfer to a platter and set aside.

3. Heat the remaining 1 tablespoon peanut oil in the same skillet or wok over medium heat. Add the bell pepper, scallions, and garlic and stir-fry until softened, about 5 minutes. Add the tomato, honey, vinegar, and remaining 1 tablespoon soy sauce. Cook for a bout 3 minutes to blend the flavors. Add the reserved noodles and shrimp. Toss gently to combine and heat through, about 5 minutes.

4. Sprinkle with peanuts. Serve at once.

 

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