Tuesday, 5 November 2013

Super Quick Pad Thai

Quick dinner recipes have been calling out my name recently and I think it's because of the recent time change. I know that we gained an hour on Sunday, but now we are stuck with extra early dark nights. And those dark night trick me into thinking I need to serve dinner as quick as possible because it must be late! 

Today dish is a perfect dish for nights when I feel like dinner should already be on the table. It's a really quick Pad Thai that might make your family do a double take on how quickly you whipped it up. 

Crab Pad Thai - serves 4 

8 oz thick rice noodles, cooked as directed on the package 
1/2 cup tamarind concentrate 
1/4 cup honey 
2 tablespoons fish sauce 
1 tablespoon rice vinegar 
1 pinch of red pepper flakes 
1 bunch of green onions 
4 cloves of garlic, minced 
4 eggs, beaten 
2 cups green beans, cut into two inch chunks 
2 cans of crab, drained or 2 cups of shrimp
2 cups of bean sprouts 
1/2 cup each of cilantro and peanuts, for garnish 
Vegetable oil and salt 

1. Start by whisking together the tamarind concentrate, honey, fish sauce, rice vinegar, and red pepper flakes. Set aside. 

2. Start by adding a little oil to a large frying pan and cooking half of the green onions and garlic for about 30 seconds. Add the eggs and scramble them until clumps form.

3. With the eggs still in the pan, add in the green beans and crab or shrimp. Sauté until everything is warmed and shrimp are cooked, if using. 

4. Add in the cooked rice noodles, sauce, and half of the bean sprouts. Toss to combine. 

5. Serve on plates topped with some of the remaining bean sprouts, green onions, cilantro, and peanuts. Enjoy!

I found tamarind concentrate at my local Asian market but if you can't find it, you could also use a mixture of 3 parts lime juice to 1 part brown sugar. I think that would work really well too. 

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