CSA Phad Thai Recipe

CSA Phad Thai Recipe

  • 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
  • 1/2 head Chinese cabbage, shredded
  • 1/2 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
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch chives, chopped
  • 1 lime, quartered
  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.
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