This entire meal takes less than 30 minutes to make. Prepare all of the ingredients before you start to cook. The actual stir-frying takes about 5 minutes.
Helpful hints:
• Place all of the prepared ingredients on a cutting board or plate in order of use. You won't have to look at the recipe once you start to cook.
• If you don't have rice vinegar, use white vinegar with 2 teaspoons water added.
Countdown:
• Place water for noodles on to boil.
• Prepare all ingredients for both recipes.
• Toss carrots in vinegar to start marinating.
• Stir-fry noodle dish.
Fred Tasker's wine suggestions: A spicy dish like this works nicely with a slightly sweet white wine like chenin blanc or gewurztraminer.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1/4 pound angel hair pasta, 1/2 pound peeled large shrimp, 1 bottle ground ginger, 1 lime, 1/4 pound fresh bean sprouts, 1 small jar unsalted peanuts, 1 container crushed red pepper flakes, 1 small bunch fresh cilantro and 1 bottle rice vinegar.
Staples: carrots, garlic, ketchup, sugar, canola oil, salt and black peppercorns
Spicy Thai Noodles and Shrimp (Pad Thai)
1/4 lb. angel hair pasta
1/2 lb. peeled large shrimp
1 Tbsp. sugar
1/4 cup ketchup
1 tsp. ground ginger
2 Tbsp. fresh lime juice
1/2 Tbsp. canola oil
2 tsp. minced garlic
2 cups fresh bean sprouts, divided use
1 Tbsp. unsalted peanuts
1/8 tsp. crushed red pepper flakes
1/4 cup chopped fresh cilantro
Bring a large pot of water to a boil. Add angel hair pasta. Cook 5 minutes and drain. Cut shrimp into small pieces, about 1 inch. Mix sugar, ketchup, ground ginger and lime juice together. Heat oil in a wok or skillet. Add garlic and shrimp and toss for 30 seconds. Add pasta, sauce, and 1 1/2-cups bean sprouts. Stir-fry 1 to 2 minutes, tossing ingredients to mix thoroughly. Spoon into serving dish. Sprinkle the top with remaining bean sprouts, peanuts, crushed red pepper and cilantro. Makes 2 servings.
Per serving: 468 calories, (14 percent from fat) 7.4 g fat (0.9 g saturated, 3.5 g monounsaturated), 184 cholesterol, 35.6 g protein, 68.9 g carbohydrates 4.9 g fiber, 158 mg sodium.
Side dish: Shredded Carrots
1 1/2-cups shredded carrots
1 Tbsp. rice vinegar
1 tsp. sugar
Salt and freshly ground black pepper
Toss carrots with vinegar, sugar; add salt and pepper to taste. Let marinate several minutes while noodle dish is made. Serve with Spicy Thai Noodles. Makes 2 servings.
Per serving: 43 calories (4 percent from fat), 0.2 g fat ( no saturated, no monounsaturated), no cholesterol, 0.8 g protein, 10.1 g carbohydrates 2.3 g fiber, 58 mg sodium.
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