Prep 30 mins
Cook 20 mins
Finally a decent pad thai recipe that does not use ketchup as a ingredient. Make this...you will enjoy.
- 8 ounces dried thai rice stick noodles
- 1⁄4 cup fish sauce (nam pla)
- 3 tablespoons rice vinegar
- 2 tablespoons unbleached cane sugar
- 3 tablespoons vegetable oil
- 2 tablespoons minced peeled fresh ginger
- 1 red jalapeno chile, minced
- 2 large garlic cloves, minced
- 12 ounces uncooked large shrimp, peeled, deveined, halved lengthwise
- 6 cups thinly sliced chinese napa cabbage
- 3 cups bean sprouts
- 2⁄3 cup lightly packed fresh cilantro leaves
- 1⁄3 cup chopped roasted unsalted peanuts
- lime wedge
- Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.
- Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
- Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.
- Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.