CSA Phad Thai recipe
All Recipes Main Dish Recipes PastaIngredients
- 3 beets, trimmed 1 (12 ounce) package dried rice noodles 6 tablespoons sesame oil, divided 3 eggs, beaten 1 pound uncooked shrimp - peeled, deveined, and tails removed ½ head Chinese cabbage, shredded ½ onion, thinly sliced 1 tablespoon minced fresh ginger 1 tablespoon minced fresh garlic 3 tablespoons rice vinegar 2 tablespoons peanut butter 2 tablespoons tamarind sauce 2 tablespoons tamari sauce ½ bunch cilantro, chopped ½ bunch chives, chopped 1 lime, quartered
Nutrition Info
- 506.7 caloriescarbohydrate: 60.6 gcholesterol: 208 mgfat: 20.1 gfiber: 4.1 gprotein: 21.4 gsaturatedFat: 3.6 gservingSize: -sodium: 669.4 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions CSA Phad Thai
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Wrap beets loosely with aluminum foil and place on a baking sheet.
Roast in the preheated oven until tender, 45 to 60 minutes. Cool until easily handled, about 10 minutes. Peel off skin and shred beets.
Bring a large pot of water to boil. Remove from heat, add rice noodles. Let stand, stirring occasionally, until softened, 8 to 10 minutes. Drain.
Heat 2 tablespoons oil in a wok or large skillet over medium heat. Add eggs, cook and stir until scrambled, 3 to 5 minutes. Transfer to a large bowl. Add shrimp, cook and stir until opaque, 2 to 3 minutes. Pour over eggs in the bowl.
Heat 2 tablespoons oil in the wok over high heat. Add cabbage and onion, saute until crisp-tender, about 3 minutes. Transfer to the bowl. Add remaining 2 tablespoons oil, ginger, and garlic, cook and stir until fragrant, about 1 minute. Stir in rice vinegar, peanut butter, tamarind sauce, and tamari sauce.
Stir beets, noodles, scrambled eggs, shrimp, cabbage, and onion into the wok, toss carefully until heated through, 1 to 2 minutes. Transfer to a large serving bowl. Garnish with cilantro, chives, and lime wedges.