Pad Thai Noodles with Crawfish

Pad Thai Noodles with Crawfish

Pad Thai Noodles with Crawfish
 
Pad Thai Noodles with Crawfish
Recipe By:

Ingredients
  • 8 oz. medium, dry rick stick noodles
  • 2 T. dark sesame oil
  • 2 T. cornstarch
  • ⅓ c. Thai fish sauce
  • ⅓ c. fresh lemon juice
  • 3 T. sugar
  • ⅓ c. peanut oil, divided
  • 6 cloves garlic, minced
  • 2-3 t. crushed red pepper flakes or to taste
  • 1 bunch green onions, thinly sliced
  • 3 eggs, beaten
  • 1 c. fresh bean sprouts
  • ½ c. roasted peanuts, finely chopped, optional
  • Lime, sliced for garnish
  • ⅓ c. chopped cilantro or parsley
  • 16 oz. container of crawfish etouffee (if you do not have etouffee you can use 1 lb. of crawfish tails or shrimp)

Instructions
  1. In bowl of hot water, soak the rice noodles until softened, about 30 minutes. Drain and set aside.
  2. In medium bowl, whisk sesame oil and cornstarch. If using uncooked crawfish or shrimp, add to this and mix well.
  3. In smaller bowl, whisk fish sauce, lemon juice and sugar. Set aside.
  4. Heat a wok, large skillet or paella pan, over high heat. Pour half of the peanut oil and heat (do not let it smoke.) Add the crawfish or shrimp and cook for about 2 minutes (only if not using etouffee). Remove the seafood and set aside.
  5. Reheat wok and pour remaining peanut oil. Add garlic, crushed red pepper flakes and green onions. Cook about 1 minute.
  6. Slowly add beaten eggs, stirring constantly. Once cooked, add the drained noodles, fish sauce, bean sprouts, peanuts. Heat through and taste for seasoning.
  7. At this point place the etouffee or the shrimp or crawfish to the center of the pan. Heat.
  8. Garnish with cilantro or parsley and slices of lime.

 

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