MARTHASTEWART.COM

Shrimp Pad Thai

    View Gallery
    1 of 1

    We Also Love

    1 of 8

    Find More

    Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step. The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes.
    Everyday Food, May 2004
    • Prep Time 45 minutes
    • Total Time 45 minutes
    • Yield Serves 6
    Add to Shopping List

    Ingredients

    • 8 ounces rice-stick noodles
    • 1/4 cup tomato-based chili sauce
    • 1/4 cup fresh lime juice
    • 3 tablespoons soy sauce
    • 2 tablespoons light-brown sugar
    • 1 tablespoon anchovy paste
    • 4 tablespoons vegetable oil
    • 4 garlic cloves, minced
    • 1 pound peeled and deveined medium shrimp
    • 3 cups bean sprouts, plus more for garnish
    • 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
    • 1 large egg, lightly beaten

  • Assorted Garnishes (Optional)

    • 1/3 cup chopped dry-roasted peanuts
    • Pinch of red-pepper flakes
    • Bean sprouts
    • 1/4 cup fresh cilantro
    • Lime wedges

    • Directions

    1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
    2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
    3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

    Recipe Reviews

    • twribet
      11 Mar, 2010

      Are rice stick noodles the same as cellophane noodles? What type of chili sauce did you use?

    • Erica76
      21 Dec, 2009

      Just tried this recipe and it really is quick, easy and most importantly delicious!
      I'll definitely whip this up again sometime soon!

    • MDMommy113
      16 Oct, 2009

      You can also use oyster sauce in place of the anchovy paste

    • Patryce
      14 May, 2008

      1/4 cup of Sriracha would be enough to hurt most people. I think the recipe writers mean Heinz Chili sauce, not anything Asian. The substitution of anchovy and soy for fish sauce suggests an attempt to use readily-available ingredients, rather than "exotic" Asian items.

    • EWjunk
      14 May, 2008

      I do a lot of Thai cooking, and agree that fish sauce could be used in place of anchovy paste. It is strong tasting, so you may want to use less. One commenter seems to suggest Sriracha as a substitute for the tomato-based chili sauce (like Heinz chili sauce). Sriracha is nuclear hot! If you put 1/4 cup into this recipe, it would be inedible. It is great to use in small amounts to kick up the heat in chili, catsup, etc. I agree that the Taste of Thai site has lots of great items.

    • HansGustav
      13 May, 2008

      Frankly, fish sauce should be available in most larger grocery stores. It is sometimes referred to as Namplar (the Thai name). Fish sauce is a bit of a misnomer as the sauce is actually made from squid or cuttlefish. On the chili paste or sauce issue, try using Lee [filtered word] Kee's chili garlic sauce. Experiment and enjoy. Sawasdee krap.

    • queeniej
      13 May, 2008

      Sriracha is a common one available at supermarkets (at least here in SoCal) on the International foods aisle. It comes in a chubby plastic bottle with white asian lettering and a green pop-up top.

    • poptart96
      13 May, 2008

      Taste of Asia makes one under their Maggie brand. It's ok, I would recommend the Taste of Thai Spicy Chili Sauce. Although not tomato based, a more authentic sauce. If you don't want the heat their Sweet Chili is very good as well. Good luck!

    • Freakymom
      13 May, 2008

      The recipe just calls for tomato based chili sauce -- just try Heinz Chili Sauce

    • foreverforward67
      13 May, 2008

      I don't think it's meant to be asian, chili sauce can be found in the condiment isle.

    • savhsu
      13 May, 2008

      Tuong Ot Sriracha (think that's the correct spelling) is available at most grocery stores in the asian food section. I keep it on hand always!

    • crocroft
      13 May, 2008

      The recipe doesn't specify "asian" chili sauce, just tomato-based. Why not just use Heinz chili sauce?

    • getty
      13 May, 2008

      I think they mean red curry paste. That is what is used a lot in Thai cooking. We are able to get it at our local grocery or you of course can find it in a Asian market. It is wonderful.

    • arwenspipes
      13 May, 2008

      For my pad thai sauce, I use 2 T tamarind chutney, 1 T sugar, 1 t fish sauce, 1 t chili powder. It's DELICIOUS and you can find tamarind at any asian food store.

    • mariaprescott
      25 Apr, 2008

      I haven't been able to find an asian tomoto-based chile sauce. Does anyone have a brand to recommend?

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook