On Fire!!!!

A homemade version of a take-out was on a menu tonight. Only it was a healthier version of the tasty Thai classic made in less time than it takes to have it ordered and delivered. It is light and fresh, dare I say easy with a capital E. You can seriously have this ready in 30 minutes flat, perhaps a little longer with all the chopping and prep, but worth the time for a weeknight meal.
It was a spicy dinner – actually very HOT!!! My mouth is still on fire. That little bit of sriracha and my mouth is burning. I am not a big fan of hot food, but I survived and dare I admit it, maybe even enjoyed it. If it wasn’t for the hotness, there would be something missing for sure. The shrimp were amazing – plump, juicy and spicy! 

I am off to relax now – Kiki is asleep, breakfast/lunch/coffee are all ready for tomorrow – the only thing I need to decide is to what will relaxing entail – watch “ABC Family tv  shows (don’t laugh, the chef is already laughing at me…), go to bed and read or organize my home office?!? Hmmm….decisions… 
Shrimp Vegetable Pad Thai [slightly adapted Martha Stewart’s EveryDay FOOD recipe]Ingredients

  • 8 ounces dried wide, flat rice noodles
  • 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
  • 3 tablespoons soy sauce 
  • 1 tablespoon Sriracha
  • 1 tablespoon packed dark-brown sugar
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 3/4lb sauteed shrimp
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 scallions, white and green parts separated and thinly sliced
  • Coarse salt
  • 2 tablespoons roasted salted peanuts, chopped
  • 1/4 cup fresh cilantro leaves


  1. Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
  2. In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
  3. Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.


One Comment

  • Kat
    January 18, 2012 at 2:51 pm

    Thanks for sharing this recipe. I love trying out recipes for foods that I love elsewhere (my favorite is Chinese food and I love making it almost as much as I love eating it). The best part is that I am always looking for recipes that take about 30 minutes or less to prepare because I have just that amount of time to get dinner together after I get home from work and before Peanut starts scaling my legs to feed her.


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