I enjoy the process of planning the meals for the week. Learn more →įROM Keith Dresser, Executive Food Editor Start with Cold Oil for Restaurant-Quality Fryingīetween the mess and scary splattering, making fries at home can be daunting. Find more recipes like One-Pan Shrimp Pad Thai in “Dinner Illustrated.Cookies or carbonara? Pie or pizza? Vote for your favorite in this culinary competition. Nutrition information per serving: 478 calories 98 calories from fat 10 g fat (1 g saturated 0 g trans fats) 143 mg cholesterol 1894 mg sodium 76 g carbohydrate 2 g fiber 21 g sugar 21 g protein.įor more recipes, cooking tips and ingredient and product reviews, visit. Sprinkle with cilantro and peanuts and serve. Transfer shrimp to plate and tent loosely with aluminum foil.Īdd noodles and lime juice to mixture to now-empty skillet and cook over medium heat until sauce is thickened slightly, about 4 minutes.Īdd sprouts and shrimp to skillet and cook until shrimp and sprouts are warmed through and noodles are well coated and tender, about 3 minutes. Stir in garlic during last minute of cooking. Add shrimp in single layer and cook until spotty brown and cooked through, about 2 minutes per side. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.
Whisk sugar, fish sauce, and lime juice together in bowl.
While noodles soak, squeeze 1/3 cup lime juice. Drain noodles and rinse under cold running water until water runs clear. Stir, then let soak until noodles are soft and pliable but not fully tender, stirring once halfway through soaking, 12 to 15 minutes. 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveinedīring 3 quarts water to boil in large saucepan.
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