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: 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: 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: efnbshvsb
Review Body: worst recipe ever!! came out undercooked and chunky.. and the shrimp was still raw. Why would you put 10 steps into one? it makes no sense
Date Published: 2018-06-22
Author Name: Lydia Dietrich
Review Body: It's missing tamarind, this may be why, as you say, it lacks that authentic restaurant flavor.
Date Published: 2018-04-19
Author Name: Walt Cransto
Review Body: Tamarind is key to Pad thai, not that hard to find, and lime juice and sugar does not substitute for it. What we have here is just 2978 people who have never had Pad Thai.
Date Published: 2018-04-20
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: Robert Swail
Review Body: This is pretty consistent with other Pad Thai recipes so it should come out great.