Serves 4.Īpproximate nutritional information, per serving: 478 calories, 10 g total fat, 1 g saturated fat, 143 mg cholesterol, 1,894 mg sodium, 76 g carbohydrate, 2 g fiber, 21 g sugar, 21 g protein. Add noodles and lime juice mixture to now-empty skillet and cook over medium heat until thickened slightly, about 4 minutes.Īdd sprouts and shrimp to skillet and cook until warmed through and noodles are well coated and tender, about 3 minutes. In small bowl, whisk together lime juice, sugar and fish sauce. Transfer shrimp to plate and tent loosely with foil. and plump sweet shrimp, pad thai is Thailands best-know rice noodle dish. Stir in garlic during last minute of cooking. A Modern Guide to Better Cooking Americas Test Kitchen on. Add shrimp in single layer and cook until spotty brown and cooked through, about 2 minutes per side. Heat oil in 12-inch nonstick skillet over medium-high just until smoking. Drain noodles and rinse under cold running water until water runs clear. Stir, then let soak until noodles are pliable but not fully tender, stirring once halfway through, 12 to 15 minutes. 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveinedīring 3 quarts water to boil in large saucepan.This simplified weeknight recipe still creates classic sweet, sour and salty flavors. Our version of this take-out classic is surprisingly easy to make, requiring just one skillet and using pantry staples.
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