Quick Shrimp Pad Thai

Name: Quick Shrimp Pad Thai
Ingredients: 3 oz. dried wide (pad thai) rice noodles; 2 Tbs. fish sauce; 2 Tbs. granulated sugar; 1 Tbs. soy sauce; 1 tsp. hoisin sauce; 1 tsp. chile-garlic sauce (such as Lee Kum Kee brand); 1 tsp. vegetable oil; 1 tsp. minced garlic; 6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup); 1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup); 1-1/2 cups bean sprouts; 2 Tbs. crushed unsalted roasted peanuts; 1/3 cup coarsely chopped fresh cilantro; 10 mint leaves, torn into small pieces; 1 lime, cut into wedges for serving

15 ingredients

1 steps

Ingredients

3 oz. dried wide (pad thai) rice noodles
2 Tbs. fish sauce
2 Tbs. granulated sugar
1 Tbs. soy sauce
1 tsp. hoisin sauce
1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
1 tsp. vegetable oil
1 tsp. minced garlic
6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup)
1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
1-1/2 cups bean sprouts
2 Tbs. crushed unsalted roasted peanuts
1/3 cup coarsely chopped fresh cilantro
10 mint leaves, torn into small pieces
1 lime, cut into wedges for serving

Directions

1

{"0":"Submerge wide (pad thai) rice noodles in a bowl of very warm (110\u00b0F) water and soak until they're pliable but still rather firm, about 20 minutes. Meanwhile, prep the rest of the ingredients. Drain the noodles in a colander (no need to pat dry).","2":"In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce.","4":"Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 Tbs. of water and cook another minute. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 min. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side."}