Pad Thai at Your Tailgate

When we think of tailgating we think of Thai food.

Ok, that never happens. But let’s try something different.

Pad That

• Ask & discover

INGREDIENTS

• 6 ounces dried wide rice noodles
• 2 tablespoons peanut oil
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 8 ounces small shrimp, peeled and deveined
• 4 cups mung bean sprouts
• 1/2 cup sliced scallion greens
• 1/4 cup rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon crushed red pepper
• Chopped dry-roasted peanuts
• Lime wedges

DIRECTIONS

1. Bring a large pot of water to a boil.
2. Add noodles and cook until just al dente, 6 to 8 minutes.
3. Drain.
4. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot.
5. Add garlic and stir-fry until golden, about 10 seconds.
6. Add eggs and cook, stirring, until scrambled, about 30 seconds.
7. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes.
8. Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper
9. toss until heated through, 1 to 2 minutes. I
10. f desired, sprinkle with peanuts and serve with lime wedges.