Shrimp Pad Thai
Once you make this popular Thai dish at home, you won't turn to take-out as often.
- Total Time:
- Servings: 6
Source: Everyday Food, May 2004
- 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
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.
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.
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.