Pad Thai

Name: Pad Thai
Ingredients: 8 ounces rice noodles; 2 tablespoons fish sauce; 2 tablespoons low-sodium soy sauce; 2 tablespoons sugar; 1/4 teaspoon crushed red pepper (or to desired hotness); 3 tablespoons vegetable oil, divided; 1 egg, lightly beaten; 3/4 pound frozen uncooked shrimp; 4 garlic cloves, minced; 4 coarsely chopped green onions; 2 cups fresh bean sprouts (optional); 1/4 cup coarsely chopped, unsalted, dry-roasted peanuts, for garnish; Lime wedges, for garnish; Chopped fresh cilantro, for garnish

14 ingredients

4 steps

Ingredients

8 ounces rice noodles
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 tablespoons sugar
1/4 teaspoon crushed red pepper (or to desired hotness)
3 tablespoons vegetable oil, divided
1 egg, lightly beaten
3/4 pound frozen uncooked shrimp
4 garlic cloves, minced
4 coarsely chopped green onions
2 cups fresh bean sprouts (optional)
1/4 cup coarsely chopped, unsalted, dry-roasted peanuts, for garnish
Lime wedges, for garnish
Chopped fresh cilantro, for garnish

Directions

1

Bring a large saucepan of water to a boil. Remove from heat, and add the rice noodles, stirring to separate. Soak 5-7 minutes or until tender; then drain the noodles and rinse in cold water. Set aside.
2

Mix fish sauce, soy sauce, sugar, and crushed red pepper in a small bowl until sugar is dissolved. Set aside.
3

Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add egg and cook quickly, until opaque. Move to side. Add frozen shrimp to skillet, and cook 5-7 minutes or until just cooked through. Drain excess liquid. Add garlic, and stir-fry 1 minute.
4

Add remaining oil and then noodles. Stir-fry noodles quickly until softened, about 2 minutes. Add sauce mixture. Coat the noodles evenly, stirring until heated through. Stir in green onions and bean sprouts, if desired, and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges, and cilantro.