CSA Phad Thai

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 507 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.