CSA Phad Thai recipe

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Ingredients

3 beets, trimmed
1 (12 ounce) package dried rice noodles
6 tablespoons sesame oil, divided
3 eggs, beaten
1 pound uncooked shrimp - peeled, deveined, and tails removed
½ head Chinese cabbage, shredded
½ onion, thinly sliced
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons rice vinegar
2 tablespoons peanut butter
2 tablespoons tamarind sauce
2 tablespoons tamari sauce
½ bunch cilantro, chopped
½ bunch chives, chopped
1 lime, quartered

Nutrition Info

506.7 calories
carbohydrate: 60.6 g
cholesterol: 208 mg
fat: 20.1 g
fiber: 4.1 g
protein: 21.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 669.4 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Wrap beets loosely with aluminum foil and place on a baking sheet.

  3. Roast in the preheated oven until tender, 45 to 60 minutes. Cool until easily handled, about 10 minutes. Peel off skin and shred beets.

  4. Bring a large pot of water to boil. Remove from heat, add rice noodles. Let stand, stirring occasionally, until softened, 8 to 10 minutes. Drain.

  5. Heat 2 tablespoons oil in a wok or large skillet over medium heat. Add eggs, cook and stir until scrambled, 3 to 5 minutes. Transfer to a large bowl. Add shrimp, cook and stir until opaque, 2 to 3 minutes. Pour over eggs in the bowl.

  6. Heat 2 tablespoons oil in the wok over high heat. Add cabbage and onion, saute until crisp-tender, about 3 minutes. Transfer to the bowl. Add remaining 2 tablespoons oil, ginger, and garlic, cook and stir until fragrant, about 1 minute. Stir in rice vinegar, peanut butter, tamarind sauce, and tamari sauce.

  7. Stir beets, noodles, scrambled eggs, shrimp, cabbage, and onion into the wok, toss carefully until heated through, 1 to 2 minutes. Transfer to a large serving bowl. Garnish with cilantro, chives, and lime wedges.

Recipe Yield

6 servings

Recipe Note

My favorite answer to using the beets from our weekly vegetable delivery. I have used both a spiralizer (Paderno® brand) and an ordinary shredder. I have been creative and used leftover chicken, added sautéed kale, garlic-roasted broccoli, and any other number of vegetables I had on hand. Other delightful garnishes are chopped peanuts, shredded purple cabbage, shredded carrot, and/or bean sprouts. This is a flexible recipe that will welcome what you have on hand.

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