Pad Thai

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
6 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 8 ounces rice stick noodles
  • 1/3 cup lime juice
  • 1/3 cup water
  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon cayenne
  • 2 teaspoons roasted peanut oil
  • 2 cloves garlic, finely minced
  • 1 shallot, finely minced
  • 1/2 pound peeled and deveined shrimp, cut into small pieces
  • 2 eggs, lightly beaten
  • 1/4 cup roasted, unsalted peanuts, roughly chopped
  • 4 cups bean sprouts
  • 1 cup thinly sliced scallions, about two small bunches
  • 1 cup loosely packed cilantro leaves
Directions
  • Cover noodles with boiling water. Soak 20 minutes or until soft but not fully "cooked". Drain and set aside.

  • In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside.

  • Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist.

  • Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated.

  • Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.


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