Shrimp Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients8 ounces rice-stick noodles1/4 cup tomato-based chili sauce1/4 cup fresh lime juice3 tablespoons soy sauce2 tablespoons light-brown sugar1 tablespoon anchovy paste4 tablespoons vegetable oil4 garlic cloves, minced1 pound peeled and deveined medium shrimp3 cups bean sprouts, plus more for garnish8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces1 large egg, lightly beatenAssorted Garnishes (Optional)1/3 cup chopped dry-roasted peanutsPinch of red-pepper flakesBean sprouts1/4 cup fresh cilantroLime wedges
Directions
Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.
Serving Size: Makes 6 large portions
Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.
Serving Size: Makes 6 large portions
Nutritional Info Amount Per Serving
- Calories: 285.4
- Total Fat: 2.1 g
- Cholesterol: 178.2 mg
- Sodium: 1,041.9 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 4.2 g
- Protein: 22.3 g
Member Reviews