Watermelon Pad Thai
Courtesy of National Watermelon Promotion Board 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 8 oz. flat rice noodles |
| 1/4 cup canola oil |
| 1 lb. cleaned medium shrimp |
| 1 c. seedless watermelon puree |
| 1 c. chopped dry roasted peanuts |
| 1 Tbsp. minced garlic |
| 1 Tbsp. fresh ginger |
| 1 c. fresh bean sprouts |
| 1 c. chopped scallions |
| 1/2 c. fresh cilantro leaf |
| 1-2 tsp. soy sauce |
| 2 Tbsp. ketchup |
| 1 Tbsp. sesame oil |
Directions:
1. Prepare noodles according to package directions. Drain.
2. Heat the oil in a large heavy sauté pan or wok over medium high heat. Sauté the garlic and ginger for 60 seconds and add the shrimp. Stir fry, while adding the soy sauce, for 2 to 3 min. Add the noodles and stir fry another minute or two and stir in the sprouts, cilantro leaf and scallions. Mix the ketchup into the watermelon and stir into the pan with the sesame oil.
3. Cook until hot, sprinkle with the chopped peanuts and serve immediately. Serves 4.
This delicious recipe is from the National Watermelon Promotion Board
Wine Pairings:
Riesling/Rhine, Chardonnay, Sauvignon Blanc