Yields: 4 servings
Time: 15 minutes prep, 15 minutes cooking, 30 minutes total
For the sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1/4 teaspoon red pepper flakes, more or less to taste
For the pad Thai
- 8 ounces flat rice noodles, cooked and rinsed
- 1 to 2 tablespoons canola or vegetable oil
- 3 cloves garlic, minced
- 2 pounds raw shrimp, deveined
- 1 red bell pepper, seeded, ribs removed and sliced thin
- 1 stalk lemongrass, cut in half
- 2 eggs, beaten
- 1 cup fresh bean sprouts
- 3 green onions, thinly sliced
- 1/2 cup dry-roasted peanuts, crushed, plus more for garnish
- 2 limes, sliced into wedges
- 1/2 cup fresh cilantro, chopped
- Make the sauce—In a small bowl, whisk together all sauce ingredients until evenly blended. Set aside.
- Cook the shrimp—Heat about a tablespoon of oil in a large sauté pan over medium-high heat. Add shrimp to pan, along with red bell pepper and lemongrass. Season with salt and sauté until shrimp curl and turn pink, about 2 to 3 minutes.
- Scramble the eggs—Move shrimp and vegetables to one side of the pan and add a bit more oil to the other side. Pour in the beaten eggs and scramble.
- Finish the pad Thai—When eggs are cooked, but still moist, add sauce to pan along with noodles, bean sprouts, and peanuts. Toss to combine evenly and cook until noodles are heated through.
- Garnish and serve—Transfer pad Thai to individual bowls and top with green onions, cilantro, and extra peanuts. Serve with lime wedges.
Mix it Up - Swap shrimp for chicken or go vegetarian by using tofu—just use extra soy sauce in place of fish sauce. Or sneak in more veggies by trading rice noodles for zoodles.
Make it healthier—boost your veggie consumption by trading rice noodles for zoodles.
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