Hedden Family Recipes

Pad Thai (Thai noodles) with peanut sauce

Ingredients:

Shrimp (if desired)

• 1 lb. shelled deveined cooked medium shrimp, tails removed

Peanut sauce step

• ¾ cup vegetable bouillon
• ½ cup peanut butter
• 2 Tablespoons soy sauce
• 4 teaspoons rice wine vinegar or distilled vinegar
• ½ teaspoon crushed red pepper flakes
• splash of saké or dry sherry (optional)

First saute step

• 1 Tablespoon + 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• 2 Tablespoons minced gingerroot
• 2 Tablespoons minced garlic
• ½ to 1 pound mushrooms

Vegetables

• broccoli stems, thinly sliced
• 2-3 carrots, julienned
• 1 medium red bell pepper, julienned
• snap peas or snow peas
• ½ to 1 pound broccoli florets
• ¼-⅓; cup sliced green onions including tops
• ½ cup dry roasted peanuts
• 1 pound fresh moong (mung) bean sprouts

Pasta

• 1 pound Thai rice noodles or 16 oz. of other uncooked pasta

Garnish

• ¼ cup chopped cilantro, for garnish
• 1 medium lime, cut into wedges

Directions:

1. If desired, cook shrimp and set aside. Later, once it has cooled, remove shell/tails and devein.
2. In small saucepan, combine vegetable bouillon, peanut butter, soy sauce, vinegar, crushed red pepper flakes, and sherry (if desired). Cook over medium-low heat until smooth and warm, stirring frequently. Set aside.
3. Add vegetable oil and sesame oil to a large saucepan and heat to medium heat. Add gingerroot and garlic and sauté for 1-2 minutes: do not allow to burn. Then add mushrooms and sauté until they are soft, but do not allow juice to evaporate. Remove and set aside.
4. Add another teaspoon of vegetable oil to same large saucepan and increase heat slightly. When saucepan is hot, add broccoli stems and stir for four minutes. Add carrots and stir for three minutes. Add bell pepper, snap peas, and broccoli tops and stir for another three minute Add green onions and peanuts and stir for one more minute. Add bean sprouts. Return mushrooms to saucepan and add peanut butter mixture and shrimp and mix. Turn off heat, then add cilantro. Do not stir in.
5. Cook pasta as directed on package.
6. Serve pasta and sauce separately. If desired, garnish with lime wedges and additional green onion tops.