Pad Thai
Make your own Pad Thai at home in just 30 minutes!
Ingredients
- 8 ounces rice noodles flat
- 1/4 cup water
- 3 tbsp ketchup
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 2 whole serrano peppers or Thai, if you can find them
- 1 tsp curry powder
- 2 tbsp peanut oil
- 1 pound shrimp peeled, deveined
- 3 cloves garlic minced
- 3 large eggs lightly beaten
- 1 1/2 cups bean sprouts fresh 2/3 cup peanuts, dry-roasted
- 3 whole green onions thin sliced
- 1 whole lime
Instructions
- Place noodles in large bowl; cover with hot water. Let stand 10 minutes, or until soft and pliable.
- To prepare sauce, combine water, ketchup, fish sauce, sugar, lime juice, finely minced Thai peppers (remove seeds if you’d like less heat), and curry powder in medium bowl; set aside.
- Heat large skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Add shrimp, stir-fry 2 minutes, or until shrimp turn pink and opaque. Transfer to bowl with slotted spoon.
- Reduce heat to medium. Add remaining 1 tablespoon oil and heat 15 seconds. Add garlic, cook and stir 20 seconds, or until golden.
- Add eggs, cook 2 minutes, or until just set, turning and stirring every 30 seconds to scramble. Stir in sauce and mix thoroughly.
- Add noodles, stir to coat with sauce. Cook 2 to 4 minutes, stirring often, until noodles are tender. Add water as necessary, to ensure noodles do not dry out.
- Add cooked shrimp, 1 1/2 cups bean sprouts, peanuts and green onions; cook and stir 1 to 2 minutes or until heated through. Portion into serving dishes.
- Cut lime into quarters, and squeeze over noodles before eating. Serve immediately.