Shrimp (Daikon Radish) Pad Thai

Before you cringe at the word radish, don’t let these noodles fool you (sorry if you’re a fan of this bizarre root vegetable)! The radishyness is hidden within the other flavors of this dish. They’re even clear like real noodles! I’m a fan. The one flaw of this recipe was it was way too salty. I fixed that by adding two cucumbers. I’m posting the version of Inspiralized’s recipe I made tonight and I’ll probably tweak it later. 

Serves 4

Ingredients

• 2 whole eggs
• ¼ cup roasted unsalted peanuts
• 1 tablespoon peanut oil (or oil of choice)
• 20-24 frozen cooked shrimp, thawed 
• salt and pepper, to taste
• 3 garlic clove, minced
• 1 tablespoon flour
• 2 medium daikon radish, peeled and spiralized
• 2 cucumbers, spiralized
• cilantro to garnish

For the Sauce:

• 6 tablespoons freshly squeezed lime juice
• 4 tablespoon fish sauce
• 2 tablespoon soy sauce
• 3 tablespoon chili sauce (I used Trader Joe’s sweet Thai chili sauce)
• 3 tablespoon honey
• 1 teaspoon sriracha 

What To Do

1. Scramble the eggs and set aside.
2. Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
3. Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn’t be powdery). Set aside.
4. Place a large skillet over medium heat. Add in half of the oil and let heat. Once heated, add in the daikon and cucumber noodles and cook for 5-7 minutes or until daikon has softened.
5. Transfer the cooked daikon to a large bowl and add in the other ½ tablespoon of oil. Add the garlic into the pan, stirring constantly to avoid burning and cook for about 1 minute. Add in the sauce and then the flour, turn the heat back up to medium and whisk quickly so that the flour dissolves and the sauce thickens.
6. Once the sauce is thick, add back in the daikon and cucumber noodles and toss to combine thoroughly, tossing until noodles are completely coated in the sauce.
7. Add in the shrimp, scrambled eggs and half the ground peanuts. Cook for about 30 seconds, tossing to fully combine.
8. Plate onto dishes and garnish with cilantro leaves, the rest of the scallions and the rest of the ground peanuts. Serve with lime wedges.