We’ve been experimenting with different Pad Thai recipes and this one seems to be our favorite technique.  It has all of the traditional flavorings of Pad Thai but it isn’t broth based.  The recipe below is for the dish in the picture but you could easily substitute, add, or delete your favorite vegetables, different noodles, and chicken or meat for the shrimp.

Shrimp Pad Thai

8 ounces rice noodles
1 Tbls. grated fresh ginger
1 Tbls. grated fresh garlic
2 Tbls. vegetable oil
1 lb. peeled shrimp
2 eggs, beaten
1 zucchini, cut into matchsticks
1 bell pepper (any color), cut into matchsticks

1 Tbls. fish sauce
2 Tbls. soy sauce
1 Tbls. rice wine vinegar
1 tsp. brown sugar
1 tsp. red pepper flakes

1 cup pea shoots
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1 lime, zested and juiced

Soak the noodles in warm water (not hot or cold) for about 15 minutes or until soft.  Drain and dry in paper towels.

Heat 1 Tbls. oil in a wok and saute the garlic and ginger for a minute.  Add the shrimp and cook until done, about 1 to 2 minutes.  Remove from the wok.

Add a little more oil to the wok.  Add the eggs and scramble them until cooked.  Remove from the wok.

Add a little more oil to the wok.  Add the zucchini and bell pepper and saute until soft, about 2 minutes.  Remove from the wok.

Combine the fish sauce, soy sauce, rice wine vinegar, brown sugar and red pepper flakes in a bowl.  Add to the wok and heat.  Add the noodles and stir until coated.  Add back into the wok the shrimp, egg, and vegetables and toss.  Add the sprouts, scallions, cilantro, lime zest and juice.  Toss until heated.