Pad Thai

Name: Pad Thai
Ingredients: 8 ounces dried pad thai rice noodles; 1 medium carrot; 1 medium zucchini; 1 tablespoon plus 1 teaspoon fish sauce, plus more for serving; 1 tablespoon fresh lime juice, plus lime wedges for serving; 2 teaspoons light brown sugar; 1 1/2 teaspoons oyster sauce; 1/2 teaspoon Sriracha, plus more for serving if desired; 1/2 pound large shrimp, peeled, tails removed, deveined and halved lengthwise; 1 tablespoon plus 1 teaspoon vegetable oil; 3 cloves garlic, minced; 1/2 red bell pepper, thinly sliced; 2 cups bean sprouts; 3 green scallions, cut into 2-inch pieces, thick pieces halved lengthwise; 2 tablespoons finely chopped roasted unsalted peanuts

15 ingredients

18 steps

Ingredients

8 ounces dried pad thai rice noodles
1 medium carrot
1 medium zucchini
1 tablespoon plus 1 teaspoon fish sauce, plus more for serving
1 tablespoon fresh lime juice, plus lime wedges for serving
2 teaspoons light brown sugar
1 1/2 teaspoons oyster sauce
1/2 teaspoon Sriracha, plus more for serving if desired
1/2 pound large shrimp, peeled, tails removed, deveined and halved lengthwise
1 tablespoon plus 1 teaspoon vegetable oil
3 cloves garlic, minced
1/2 red bell pepper, thinly sliced
2 cups bean sprouts
3 green scallions, cut into 2-inch pieces, thick pieces halved lengthwise
2 tablespoons finely chopped roasted unsalted peanuts

Directions

1

Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes.
2

Drain.
3

Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons.
4

Keep the two separate and set aside.
5

Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl.
6

Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
7

Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
8

Scatter the shrimp in one layer in the skillet.
9

Sear for 1 minute, then remove to a plate.
10

Add the remaining tablespoon of oil to the skillet over medium-high heat.
11

Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds.
12

Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes.
13

Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp.
14

Stir-fry for another minute.
15

If the noodles look too dry, add a little more water.
16

Divide evenly among four plates.
17

Sprinkle with peanuts.
18

Serve with lime wedges, Sriracha and fish sauce on the side.