- 16 oz. Thai rice noodles (I used linguini)
- 2-3 cups shrimp (I also added one diced chicken breast cooked)
- 1 shallot (OR 1/2 cup purple onion), finely chopped
- 5 cloves garlic, minced
- 1 fresh red chilies (or as much as you like) finely sliced
- 2 eggs
- 2 cups bean sprouts
- 1/4 tsp.pepperÂ
- 4 green onions, sliced finely
- 3/4 cup fresh cilantro
- 1/2 cup dry roasted peanuts chopped
- • 3-4 Tbsp. oil for stir-frying
- • 6 Tbsp. chicken stock
- • lime wedges for serving
- • PAD THAI SAUCE:
- • 1 teaspoon sesame oilÂ
- • 1/2 cup hot water
- • 5 Tbsp. fish sauceÂ
- • 1-2 tsp. chili sauce (to taste),.
- • 1 Tbsp. brown sugar (to taste
Description
Pad Thai Shrimp ~
Directions
- Bring a large pot of water to boil, then remove from heat, add the rice noodles.
- Soak the noodles until soft enough to eat, but still firm and a little "crunchy".
- Drain and rinse the noodles thoroughly with cold water, set aside.
- Tip: Avoid over-softening the noodles at this point, as they will be fried later, and you want them to turn out chewy, not soggy.
- In a small bowl, add the sesame oil, fish sauce, chili sauce, and brown sugar, stir well to dissolve the sugar.
- Warm a wok or large frying pan over medium-high heat, add 2 Tbsp. oil swirl around, add the shallots, garlic, and chili.
- Stir-fry 1 minute.
- Add the shrimp plus 6 Tbsp. chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump. (If using cooked shrimp, only stir-fry 1 minute.)
- Push ingredients aside, making room in the center of your wok/pan.
- Add another 1 Tbsp. oil, then crack in the eggs.
- Stir-fry to scramble (30 seconds to 1 minute).
- Add the drained noodles and drizzle over the pad Thai sauce.
- Gently tossing to combine everything together.
- Keep the heat between medium and medium-high - you want your pan hot enough to cook the noodles, but not so hot that the noodles burns, stir-fry 4-5 minutes.
- Add the bean sprouts and continue stir-frying 1 more minute, or until noodles are chewy and a little bit sticky.
- Remove from heat and taste-test, adding more fish sauce until desired taste is achieved.
- Sprinkle: pepper, green onions and peanuts, garnish with cilantro and lime wedges (these should be squeezed over before eating).
- Enjoy Fab Foodies!
Better than going out! Wow! This rocks!
I hate to use the word amazing, I feel it’s used so often. This is AMAZING! Ty
I just started stumbling onto your recipes on the internet. These are fabulous! Great recipe!
The best Pad Thai I’ve ever made.
A lot work but the end result is so worth it!!