Shrimp Pad Thai

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email

This traditional Thai dish can be made using shrimp, chicken or tofu. Peanuts, eggs and bean sprouts are just a few of the ingredients that make this recipe sing.

Time 30 mins
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

RICE NOODLES

  • ½ lb Rice noodles
  • 4 cups Boiling water

SAUCE

  • ¼ cup Fish sauce
  • ¼ cup Lime juice
  • 3 tbsp Brown sugar
  • ½ tsp Red pepper flakes

STIR-FRY

  • 3 tbsp Neutral oil
  • 1 clove Garlic, minced
  • 2 onions Green onion, chopped
  • 2 Eggs
  • 1 ½ cups Bean sprouts
  • ½ lb Shrimp, peeled & deveined (31-35)

GARNISH

  • ½ cup Peanuts, unsalted, chopped
  • for garnish Lime wedges
  • for garnish Red pepper flakes
  • ½ cup Bean sprouts

METHOD

  • Place rice noodles in a large bowl. Pour boiling water over noodles and let soak until al dente, about 5 minutes. Drain and run under cold water. Set aside.
  • In a medium bowl, whisk together fish sauce, lime juice, brown sugar and red pepper flakes; set aside.
  • In a large wok or frying pan, heat neutral oil over high heat. Add garlic and green onions and stir-fry until fragrant, about 1 minute.
  • Add eggs and cook, stirring, for about 2 minutes. Add bean sprouts and stir-fry until crisp-tender, about 3 minutes.
  • Move bean sprouts and egg mixture to side of wok and add shrimp to other side. Let cook until bright pink, about 5 minutes.
  • Stir everything together and add sauce and rice noodles. Toss until noodles are heated through and sauce has thickened slightly.
  • Serve, garnished with peanuts, lime wedges, red pepper flakes and bean sprouts.

NOTES

  • Add chicken, shrimp or tofu if desired 
  • You can substitute rice vinegar for lime juice 
  • Alternatively, you can use peanut oil 
  • Using a wooden spoon to stir is recommended due to high temperature (i.e silicone may melt)