“People know me for my love of food, but I have so much more I want to share, ... Our show's going to be all about taking a bigger bite out of life. I want people to see themselves in this show because life is full of messes and successes, and getting there is half the fun.” Rachael Ray


Shrimp Pad Thai

Make a surprisingly simple restaurant favorite at home. Save time by purchasing peeled and deveined shrimp, and head to the Asian foods section of your supermarket to find bottled fish sauce.

Yield: 6 servings (serving size: 1 1/2 cups)

  • 8 ounces wide rice stick noodles (Banh Pho)
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons vegetable oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • 3/4 cup (1-inch) sliced green onions
  • 1 teaspoon bottled minced garlic
  • 2 tablespoons chopped unsalted, dry-roasted peanuts or cashews

Directions:

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

 


Copyright © July 3, 2008