- 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
- 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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