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Shrimp Pad Thai

49

Once you make this popular Thai dish at home, you won't turn to take-out as often.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2004

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.

Cook's Notes

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. The combination of anchovy paste and soy sauce is a good substitution for traditional Asian fish sauce, if it's not available.

Reviews Add a comment

  • melmiller55
    29 MAY, 2012
    This recipe has no tamarind and in my opinion, it is essential in any Pad Thai recipe. I'm surprised Martha allowed this to slip by.
    Reply
  • twribet
    11 MAR, 2010
    Are rice stick noodles the same as cellophane noodles? What type of chili sauce did you use?
    Reply
  • 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!
    Reply
  • MDMommy113
    16 OCT, 2009
    You can also use oyster sauce in place of the anchovy paste
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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 Kum Kee's chili garlic sauce. Experiment and enjoy. Sawasdee krap.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • Freakymom
    13 MAY, 2008
    The recipe just calls for tomato based chili sauce -- just try Heinz Chili Sauce
    Reply