Watermelon Pad Thai
1 cup seedless watermelon, pureed
8 ounces flat rice noodles
1/4 cup canola oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
1 pound cleaned medium shrimp
1 to 2 teaspoons soy sauce
1 cup fresh bean sprouts
1/2 cup fresh cilantro leaf
1 cup chopped scallionsn
1/8 cup catsup
1 tablespoon sesame oil
1 cup chopped, dry roasted peanuts
Place the noodles in a heatproof bowl and cover with boiling water. Allow to stand, separating the noodles with a fork, until tender (about 10 or 15 minutes), drain.
In food processor, puree enough seedless watermelon to make 1 cup, set aside.
Heat the canola oil in a large pan or wok over medium high heat. Saute the garlic and ginger for about 1 minute then add the shrimp. Stir fry, while adding the soy sauce, for 2 to 3 minutes. Add the noodles and stir fry another minute or two then stir in the sprouts, cilantro leaf and scallions.
Mix the catsup, watermelon puree, and sesame oil then and add it to the pan, stir. Cook just until hot, sprinkle with peanuts and serve immediately.
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