continued from page 13
30 min
bowl prep time
serves 2
15 min
shrimp prep time
(makes 12 cups
cooked shrimp)
QUICK TIP
Light brown sugar can be substituted
for the dark brown sugar.
makes 2-4
bowls
gently, until noodles are well coated and tender, about 3 minutes.
SHRIMP PAD THAI BOWL ®
(If not yet tender, add 2 tablespoons water to skillet and continue
to cook until tender.) Season with salt and pepper to taste. Divide
among individual serving bowls, and then top with sautéed shrimp
and bean sprouts and sprinkle with remaining scallions. Serve.
From Bowls: Vibrant Recipes with Endless Possibilities by America's Test Kitchen
($27.99, America's Test Kitchen, 2020)
3 Tbsp lime juice (2 limes)
1 small shallot, minced
22 Tbsp packed dark brown
1 garlic clove, minced
Per serving: 538 Calories, 19 g Protein, 69 g Carbohydrates, 17 g Total sugars (11 g Added
sugars), 3 g Fiber, 21 g Total fat (2 g sat), 1,624 mg Sodium, **** Vitamin K, Phosphorus,
*** Vitamin E, ** Vitamin B6, B12, C, * Vitamin B2 (riboflavin), Calcium, Folate, Iron,
Magnesium, Zinc
sugar
Pinch table salt
2 Tbsp fish sauce
22 Tbsp vegetable oil, divided
1 large egg, lightly beaten
2 scallions, green parts only,
sliced thin, divided
SAUTÉED SHRIMP O
2 tsp rice vinegar
% tsp cayenne pepper
4 oz (4-inch-wide) rice
34 cup Sautéed Shrimp (recipe
follows), warmed
From Bowls: Vibrant Recipes with Endless Possibilities by America's Test
Kitchen ($27.99, America's Test Kitchen, 2020)
12 oz extra-large shrimp (21 to 25 per pound), peeled,
deveined, and tails removed
2 oz (1 c) bean sprouts
1. Whisk lime juice, 3 tablespoons of water, sugar, fish sauce, 12
tablespoons of the oil, the vinegar, and cayenne together in a bowl;
set aside. Pour 2 quarts of boiling water over noodles in bowl and
stir to separate. Let noodles soak until soft and pliable but not fully
tender, stirring once halfway through soaking, 8 to 10 minutes. Drain
noodles and rinse with cold water until water runs clear, shaking to
noodles
4 tsp table salt
4 tsp pepper
1 Tbsp extra-virgin olive oil or vegetable oil
1. Pat shrimp dry with paper towels and sprinkle with salt and
remove excess water.
реpper.
2. Heat remaining 1 tablespoon oil in a 10-inch nonstick skillet over
medium-high heat until shimmering. Add shallot, garlic, and salt
and cook over medium heat, stirring constantly, until shallot is light
golden brown, about 12 minutes. Stir in egg and cook, stirring
vigorously, until scrambled and barely moist, about 20 seconds.
2. Heat oil in a 12-inch nonstick skillet over medium-high heat
until just smoking. Add shrimp in a single layer and cook, without
stirring, until spotty brown and edges turn pink on bottom side,
about 1 minute.
3. Flip shrimp and continue to cook until all but very center is
opaque, about 30 seconds; transfer shrimp to a plate. (Shrimp
can be refrigerated for up to 2 days.)
3. Add drained rice noodles and toss to combine. Add lime mixture
and half of scallions, increase heat to medium-high, and cook, tossing
14 JANUARY 2022