Shrimp and Vegetable Pad Thai:
from Gluten Free Every Day
7 ounces uncooked gluten-free rice stick noodles
1/4 cup GF fish sauce
1/4 cup rice wine vinegar
3 Tbs dark brown sugar
1/4 tsp red pepper flakes
1 Tbs Asian sesame oil
3 Tbs peanut oil
1 pound medium shrimp (peeled, deveined)
1 cup mung bean sprouts
2 large carrots, peeled and cut into matchsticks
1/2 cup red bell pepper, cut into matchsticks
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 cup unsalted roasted peanuts, chopped
4 green onions, sliced into 1-inch pieces
2 Tbs fresh lime juice
1/4 cup fresh cilantro, chopped
Prepare the noodles according to the package directions. Drain in a colander and set aside. In a small bowl, whisk together the fish sauce, vinegar, brown sugar, and red pepper flakes until the sugar is dissolved.
Prepare all the vegetables. In a large pan, heat the sesame and peanut oils over medium-high heat. Add the shrimp and saute until pink, about 3 minutes. Add the bean sprouts, carrots, bell pepper, shallot, garlic, and noodles and saute for 3-4 minutes. Pour the sauce into the pan and, using tongs, toss until combined and coated. When the sauce is almost evaporated from the bottom of the pan, add the peanuts and green onions and cook 1 minute more. Remove from the heat and stir in the lime juice and cilantro.
I appreciate the simplicity of this recipe. I made it on a week night after working all day and it was perfect. I was in and out of the kitchen with minimal clean up. I loved the bold flavor combination of citrus from the lime, cilantro, and spicy/salty notes from the sauce. I had enough left over to take to work for lunch the next day. After sitting over night, I think the flavors melded even more and really made for a great lunch. I'll be back with another recipe review from Gluten Free Every Day soon. For more shrimp dinner ideas please visit Diane over at The W.H.O.L.E. Gang for a Friday Foodie Fix.