My Friend Ming's Pad Thai

Submitted by loveleesmile

"Finally a decent pad thai recipe that does not use ketchup as a ingredient. Make this...you will enjoy."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4

ingredients

• 226.79 g dried thai rice stick noodles
• 59.14 ml fish sauce (nam pla)
• 44.37 ml rice vinegar
• 29.58 ml unbleached cane sugar
• 44.37 ml vegetable oil
• 29.58 ml minced peeled fresh ginger
• 1 red jalapeno chile, minced
• 2 large garlic cloves, minced
• 340.19 g uncooked large shrimp, peeled, deveined, halved lengthwise
• 1419.54 ml thinly sliced chinese napa cabbage
• 709.77 ml bean sprouts
• 157.80 ml lightly packed fresh cilantro leaves
• 78.78 ml chopped roasted unsalted peanuts
• lime wedge

directions

1. 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.
2. 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.
3. 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.
4. 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.