Ingredients
- 8 ounces dried rice noodle sticks
- 1/4 cup fish sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 1/4 pound peeled and de-veined raw shrimp, halved lengthwise
- 1/4 pound ground pork
- 1/4 teaspoon cayenne
- 3 tablespoons peanut oil
- 2 tablespoons minced garlic
- 2 large eggs
- 2 cups bean sprouts
- 2 cups sliced green onions
- 1/4 cup chopped roasted unsalted peanuts
- 1/4 cup minced fresh cilantro
- 1 tablespoon fresh lime juice
Directions
In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.
In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and pork with cayenne.
In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and pork and cook until the shrimp are just cooked through and the pork is brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.
Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.
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By clydon
Cleveland, Ohio
on August 14, 2011
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Great recipe. You can also add chopped firm tofu along with the eggs or use any leftover meat you have-- sliced steak, or pork chops or chicken.
By dontevenhellno
Las Vegas, NV
on October 30, 2010
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I was so surprised! Pad Thai to me was always associated with this sticky red'ish peanutbutter-based whatever sauce you get in most take-out places. I tried this recipe, and gotta admit when I looked at that quarter cup of fish sauce I was thinking "oh my" (I got a bit of a disturbed relation to fish sauce, thanks Andrew Zimmern.
However, out of the pan, and this dish was a revelation in what Pad Thai can be. It is delicious! The balance of freshness and earthy saltiness is just right. This is one of the dishes where you can't keep the fork out of the bowl until it's empty. I think this just made it on my list of at least once a week dishes. YUMMY!
By bickett25_11838148
San ramon, CA
on October 10, 2010
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delicious. we added the marinated tofu from Alton's recipe and it was really fantastic!
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