Every August our family takes a weekend trek to "The Cities" as they are referred to around here, but are better known as Minneapolis and St Paul. The main reason for our annual trip is to clothe our children every school year in outfits that don't come from Wal-Mart. Sioux Falls, SD is much closer to us but since we have five kids and there is no sales tax on clothing in Minnesota, it is worth the longer drive to save 6.9% on a very large bill.
The night before our little vacation, I was busy with a million different things and needed another quick dinner. One of my favorite blogs I subscribe to had this posted a weeks ago so I decided to give it a try. I made a few minor changes but it was sure great and fulfills that constant need I have for Asian flavors. Feel free to try this with beef or chicken because I'm sure they would work beautifully as well.
8 oz dried rice noodles
1 Tb sesame oil
1 Tb peanut oil
4 small cloves garlic, minced
1 large egg
1 medium red bell pepper
1 lb raw shrimp, peeled and deveined
2 C bean sprouts
2 C chopped napa cabbage
1 C green onion, sliced
4 Tb rice vinegar
2 Tb Thai chili sauce
2 Tb fish sauce
3 tsp sugar
1/4 C roasted peanuts, chopped
1. Cook rice noodles according to package directions. Drain and set aside
2. Mix in a small bowl vinegar, sugar, chili sauce and fish sauce.
3. Heat large pan over high heat and add oils. Add garlic and cook until fragrant.
4. Add red pepper and shrimp and cook until shrimp is cooked through.
5. Push aside other ingredients in the pan and scramble the egg in the empty spot. Add noodles, sprouts, cabbage, onion, and sauce mixture. Stir all together and remove from heat.
6. Drizzle on an extra 1 Tb of sesame oil after removed from the heat and toss into the pad thai. Serve with a generous squeeze of lime and peanuts.