My F&W
quick save (...)
Quick Shrimp Pad Thai. Photo © Kate Mathis
© Kate Mathis

Quick Shrimp Pad Thai

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour and spicy flavors. Look for the noodles in the Asian section of markets.

  1. 8 ounces pad thai noodles, preferably A Taste of Thai or Thai Kitchen brands
  2. 2 tablespoons Asian fish sauce
  3. 3 tablespoons light brown sugar
  4. 1/4 cup fresh lime juice, plus wedges for serving
  5. 2 Thai bird chiles or 1 serrano with seeds, stemmed and thinly sliced
  6. 1/4 cup plus 1 tablespoon canola oil
  7. 3 large shallots, thinly sliced (1 cup)
  8. 3 large garlic cloves, minced
  9. 12 ounces shelled and deveined medium shrimp
  10. 2 large eggs, beaten
  11. 4 scallions, thinly sliced
  12. Roasted peanuts, chopped cilantro and bean sprouts, for serving
  1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
  2. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chiles.
  3. In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the pad thai noodles and stir-fry until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes. Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Add the scallions and toss everything together, keeping the eggs relatively intact. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes. Transfer the pad thai to a platter. Top with peanuts, cilantro and bean sprouts and serve with lime wedges.

Suggested Pairing

Ripe, lime-scented Pinot Gris from Oregon.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.