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.
More Thai Recipes
8 ounces pad thai noodles, preferably A Taste of Thai or Thai Kitchen brands
2 tablespoons Asian fish sauce
3 tablespoons light brown sugar
1/4 cup fresh lime juice, plus wedges for serving
2 Thai bird chiles or 1 serrano with seeds, stemmed and thinly sliced
1/4 cup plus 1 tablespoon canola oil
3 large shallots, thinly sliced (1 cup)
3 large garlic cloves, minced
12 ounces shelled and deveined medium shrimp
2 large eggs, beaten
4 scallions, thinly sliced
Roasted peanuts, chopped cilantro and bean sprouts, for serving
How to Make It
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.
Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chiles.
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.
Ripe, lime-scented Pinot Gris from Oregon.
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Review Body: How does this have 2978 5-star ratings but no reviews?
Date Published: 2017-05-26
Author Name: Robert Swail
Review Body: Awesome.
You gotta be really careful with the noodles - forget what the package says, just soak them for 5min in hot water. They will be in the pan for several minutes so if you boil the noodles even for 1 to 2 minutes they will turn out too soggy. I tried with different rice noodles, and the "heavier" ones always come out best (like linguine size rice noodles)
Date Published: 2017-10-03
Author Name: Susan Wilson
Review Body: Really good, very simple recipe. I've made it twice now. Not exactly the same taste of pad thai from my favorite thai restaurant, but for a relatively simple recipe, very good!
Review Rating: 4
Date Published: 2017-08-26
Author Name: Karissa Anne
Review Body: This was gross. We threw the whole thing away and ate left over pizza.
Review Rating: 1
Date Published: 2017-07-29
Author Name: CrysTall Chaney
Review Body: my noodles came out over cooked. And final result didnt taste like the pad thai Im used to
Review Rating: 3
Date Published: 2017-07-26
Author Name: Robert Swail
Review Body: This is pretty consistent with other Pad Thai recipes so it should come out great.