Food & Cooking Recipes Ingredients Pasta and Grains Stir-Fried Rice Noodle Salad (Pad Thai) 3.0 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 In this popular Thai dish, chewy noodles are paired with crunchy vegetables. Ingredients ½ pound dried flat rice noodles, ⅛ inch thick ¼ cup light-brown sugar 3 tablespoons white vinegar 3 tablespoons Asian fish sauce (nam pla) 1 tablespoon tamarind paste, mixed with 1 tablespoon water, or 2 tablespoons molasses ¼ teaspoon coarsely ground dried red chiles, or to taste 1 tablespoon dried shrimp, minced 2 tablespoons canola oil 2 shallots, minced 2 large cloves garlic, minced Salt ¼ pound string beans, trimmed and thinly sliced lengthwise ¼ pound sugar-snap peas, cut in half 12 medium shrimp (½ pound), peeled and deveined 1 cup fresh bean sprouts 3 scallions (green parts only), very thinly sliced on the diagonal 1 tablespoon roasted peanuts, coarsely chopped, for garnish 1 lime, quartered lengthwise, for garnish Fresh cilantro sprigs, for garnish Directions Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine 1/4 cup water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside. Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic, and stir-fry for 2 minutes. Stir in sugar mixture, and reduce heat to lowest possible setting. Bring a medium saucepan of salted water to a boil. Add string beans, and cook for 1 1/2 minutes. Add sugar-snap peas, and continue cooking for 30 seconds. Drain, and set aside. In another large nonstick skillet, cook shrimp over medium-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high, and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them. Rate it Print