Shrimp Pad Thai

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a 6-quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 1 tbsp of salt to the water
3. (the water should taste slightly salty). Bring the water up to a boil and then start step #3.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the carrots, broccoli and peppers (a) to the pan. Season with a pinch of salt and pepper, stir once and then let the vegetables cook without stirring for 1 minute.
5. While the vegetables are cooking, pour the uncooked rice noodles (b) into a strainer and quickly rinse off in your sink. Then add the rice noodles to the pot of boiling water. Cook for 6 minutes.
6. Return to the skillet and stir the vegetables. Add the marinated shrimp (c) to the pan. Spread the shrimp out so that each piece of shrimp is touching the bottom of the pan. Lightly season with a pinch of salt and pepper. Sear for 90 seconds, then flip each shrimp over and sear the other side for 90 seconds.
7. After searing the shrimp, add the pad thai sauce (d) to the pan and gently stir to coat everything with sauce.
8. Pick the basil and mint leaves (e) from the stems. Add the herbs to the pan and then add the peanuts (f). Stir constantly for 1 minute, then spoon the shrimp and vegetable mixture into a mixing bowl.
9. When the noodles have cooked for 6 minutes, remove from the heat and strain the water from the noodles. Then give the noodles a light rinse with cool water. Add the rice noodles to the shrimp and vegetables and gently mix with tongs. Spoon the pad thai on to your serving plates.