Pad Thai

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces rice noodles
• 3 tablespoons peanut oil
• 2 tablespoons minced garlic
• 1 cup peeled shrimp, roughly chopped
• 2 eggs, lightly beaten
• 2 tablespoons fish sauce (nuoc mam or man pla)
• 1 tablespoon sugar
• salt, as needed
• 1 1/2 cups mung bean sprouts
• 1/4 cup dry roasted salted peanut, chopped
• 1/2 teaspoon crushed red pepper flakes
• minced cilantro leaf
• 2 limes or 2 lemons, quartered

Recipe

• 1 soak the noodles in warm water until soft (15-30 minutes). drain thoroughly and toss with half the oil.
• 2 heat the remaining oil over medium-high heat in a wok or large, deep non-stick skillet for a minute or so, until the first wisps of smoke appear.
• 3 add the garlic and cook, stirring, for 30 seconds.
• 4 add the shrimp and cook, stirring, for another 30 seconds. shrimp does not need to be fully cooked at this time.
• 5 add the eggs and let sit for 15 seconds or until they begin to set.
• 6 scramble the eggs with the shrimp and garlic, breaking up large clumps.
• 7 add the fish sauce and sugar. cook, stirring, for 15 seconds.
• 8 add the noodles. toss and cook until heated through. add salt to taste.
• 9 add 1 cup of bean sprouts and toss until evenly distributed.
• 10 turn out the noodles onto a platter and garnish with remaining sprouts, peanuts, crushed red pepper flakes, and cilantro.
• 11 squeeze lemon or lime juice all over and serve.