I have
been on a real seafood kick since my pregnancy with baby Julia. Each baby has altered
my taste buds quite a bit. With William I stopped going for the sugary sweet,
with Steven I started avoiding red meat, and now with baby Julia I have started
to lean towards the spicier foods and seafood. This Thai Shrimp Noodle recipe
satisfies the seafood craving as well as the spicy craving {don’t worry it isn’t
too spicy}. This is a pretty healthy dinner recipe that is filling and filled
with some tasty vegetables as well.
8 ounces uncooked flat rice noodles
(pad Thai noodles)
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lemon juice
1 tablespoon Sambal Oelek (chili
paste)
1 teaspoon garlic, minced
3 tablespoons vegetable oil
1 green pepper sliced
1/2 cup onion sliced
1/4 cup carrot sliced (I use my
peeler so that the carrots are really thin)
8 ounces peeled and deveined large
shrimp
1/2 cup fresh bean sprouts
How to make it:
Cook noodles according to package
directions; drain.
Combine
the brown sugar, soy sauce, fish sauce,
lemon juice, and Sambal Oelek in a small bowl. Set aside.
Heat a large skillet over
medium-high heat. Add oil to pan; swirl to coat.
Add onion pieces, green pepper
slices, carrot slices, shrimp, and garlic to the skillet and stir-fry 2 minutes
or until shrimp is almost done.
Next add the cooked noodles, bean
sprouts, and sauce mixture. Cook for an additional 2 minutes, stirring
constantly to combine.
Dig in and enjoy!
Sambal Oelek (ground fresh chili
paste) has quickly become one of my go to ingredients in the kitchen. I
happened upon it in the ethnic aisle at my grocery store and have been finding
new ways to use it in old recipes ever since. It adds heat to a dish without
overwhelming it. It is delicious.
My husband and I really enjoy this
dish. It has become a quick and easy healthy dinner solution on those nights
that I want to put together a meal without much fuss. Since the noodles take
about 8 minutes and the shrimp doesn’t take long to cook, this meal can usually
be completed in about a half hour. And since there is not a heavy cream or
sauce used with this meal, it is a pretty light dish that sits well and doesn’t
put us into a food coma.
I have become more and more adventurous
in the kitchen lately and am loving the new recipes that are coming out of my experimentation. Some have been ho hum, but with a little tweaking most have
turned out pretty good if I say so myself – which I do. I love it when my
family enjoys my recipes, it makes trying something new fun!
Do you like to
experiment with recipes or do you follow directions to the letter?
