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Pad Thai at Your Tailgate

Pad Thai at Your Tailgate

By kulwicky
Published: 01/15/2016
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Last Updated on 04/15/2021 by Inside Tailgating

When we think of tailgating we think of Thai food.

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

 

 

Pad That

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.

Author

  • kulwicky
    kulwicky

    Digital Editor of Insidetailgating.com / Sporting Event and Venue Reviewer (Stadium Journey) / FanSided writer for the sports blogs "The Baltimore Wire" & "All Over The Hill" / Food and Cocktail Writer (ahistoryofdrinking.com) / Instructional Designer and Adjunct Faculty at a local community college / [email protected] / twitter: @kulwicky Reviews

    View all posts

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