Pad Thai

Name: Pad Thai
Ingredients: 8 ounces Thai rice noodles; 1/4 cup fish sauce; 2 tablespoons rice vinegar; 1 tablespoon ketchup; 1 tablespoon brown sugar; 2 teaspoons chili paste with garlic; 3 tablespoons peanut oil, divided; 1 1/4 pounds large shrimp, peeled and deveined; 4 cloves garlic, crushed; 1 large egg; 1 large egg white; 2 cups sliced green onions; 1 tablespoon sesame oil; 2 cups fresh bean sprouts; 1/4 cup minced fresh cilantro; 2 tablespoons chopped unsalted, dry-roasted peanuts; Cilantro sprigs (optional)

17 ingredients

4 steps

Ingredients

8 ounces Thai rice noodles
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon ketchup
1 tablespoon brown sugar
2 teaspoons chili paste with garlic
3 tablespoons peanut oil, divided
1 1/4 pounds large shrimp, peeled and deveined
4 cloves garlic, crushed
1 large egg
1 large egg white
2 cups sliced green onions
1 tablespoon sesame oil
2 cups fresh bean sprouts
1/4 cup minced fresh cilantro
2 tablespoons chopped unsalted, dry-roasted peanuts
Cilantro sprigs (optional)

Directions

1

Soak rice noodles in cold water 30 minutes; drain well. (The noodles will be crunchy.)
2

Combine fish sauce and next 4 ingredients (fish sauce through chili paste) in a bowl.
3

Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 3 minutes or until shrimp are opaque. Remove from skillet.
4

Heat 1/2 tablespoon peanut oil in skillet over medium-high heat. Combine egg and egg white in a small bowl; stir with a whisk. Add egg mixture to skillet; cook 1 minute. Add green onions; cook 2 minutes. Combine 1 1/2 tablespoons peanut oil and sesame oil; add to skillet. Add noodles and fish sauce mixture; cook 2 minutes. Add shrimp and bean sprouts; cook 1 minute. Stir in cilantro. Sprinkle with peanuts; garnish with cilantro, if desired.