Description
Discover how to create a delicious Shrimp Pad Thai at home with our easy-to-follow recipe. Learn the secrets to perfecting this classic Thai dish!
Ingredients
- 4 ounces (113 g) dry rice noodles
- 2 teaspoons (10 ml) vegetable oil
- 8 ounces (227 g) medium or large shrimp, peeled and deveined (fresh or thawed frozen shrimp, pat dry if thawed)
- 2 cloves garlic, minced
- 3 large eggs
- 1/2 cup (120 ml) bean sprouts* (see note)
- 1/2 cup (75 g) freshly grated carrots
- 2 large green onions (or 3 small), finely chopped
- 1/4 cup (30 g) peanuts, finely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges for serving
- 2 tablespoons (30 ml) soy sauce, gluten free if needed
- 1 1/2 tablespoons (22.5 ml) rice vinegar, seasoned
- 1 tablespoon (15 ml) soy sauce or tamari
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) honey, plus additional 1-2 teaspoons to taste
- 1-3 teaspoons (10 ml) ground chili sauce or chili garlic sauce
Instructions
- Prepare the rice noodles as directed on the package until they are tender but not overly soft. Once done, drain them and rinse with cold water.
- Combine the sauce components in a small bowl: soy sauce, rice vinegar, water, honey, and chili garlic sauce. Adjust sweetness with more honey if desired, or increase spiciness with more chili sauce.
- Warm the oil in a large non-stick pan or wok over medium-high heat. Sauté the shrimp until they start to turn pink, about 2 minutes. Add the garlic and noodles, stirring constantly to mix them with the shrimp. Then, move everything to one side of the pan.
- On the empty side of the pan, crack the eggs and break the yolks with a spatula. Allow them to cook for 30 seconds until they just start to set, then mix them with the noodles. Pour in the sauce and mix well.
- Toss in the bean sprouts, carrots, and chopped green onions, cooking until the bean sprouts are just tender but still crisp, about 1 minute. Sprinkle with peanuts and cilantro. Serve promptly with lime wedges.
