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Pad Thai Noodles with Crawfish
Pad Thai Noodles with Crawfish | Print |
Recipe By: Alice Morrow
Pad Thai Noodles with Crawfish
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
- In bowl of hot water, soak the rice noodles until softened, about 30 minutes. Drain and set aside.
- In medium bowl, whisk sesame oil and cornstarch. If using uncooked crawfish or shrimp, add to this and mix well.
- In smaller bowl, whisk fish sauce, lemon juice and sugar. Set aside.
- 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.
- Reheat wok and pour remaining peanut oil. Add garlic, crushed red pepper flakes and green onions. Cook about 1 minute.
- Slowly add beaten eggs, stirring constantly. Once cooked, add the drained noodles, fish sauce, bean sprouts, peanuts. Heat through and taste for seasoning.
- At this point place the etouffee or the shrimp or crawfish to the center of the pan. Heat.
- Garnish with cilantro or parsley and slices of lime.