Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp Pad Thai 3.6 (49) 16 Reviews 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 January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 6 Once you make this popular Thai dish at home, you won't turn to take-out as often. Ingredients 8 ounces rice-stick noodles ¼ cup tomato-based chili sauce ¼ 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) ⅓ cup chopped dry-roasted peanuts Pinch of red-pepper flakes Bean sprouts ¼ cup fresh cilantro Lime wedges Directions 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. 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. Rate it Print