Prep 20 mins
Cook 10 mins
I found this recipe on FoodNetwork by Danny Boome, whom hosts their new show "Rescue Chef." Perfect balance of flavors. We have this at least once a week. It's good even without the shrimp. I double the sauce because our family likes it saucier. I also have all ingredients ready before I begin cooking.
- 22.18 ml vegetable oil, divided (I use dark sesame seed oil.)
- 14.79 ml garlic, minced
- 14.79 ml gingerroot, minced
- 16 large shrimp, peeled and deveined
- 1 egg, lightly beaten
- 29.58 ml soy sauce
- 14.79 ml fish sauce
- 14.79 ml rice wine vinegar
- 2.46 ml red pepper flakes
- 4.92 ml brown sugar
- 198.44 g rice noodles, soaked in warm water for 10 to 15 minutes then drained
- 118.29 ml bean sprouts
- 3 scallions, sliced
- 236.59 ml cilantro leaf, chopped (I omitted this ingredient because my family doesn't like the taste of cilantro)
- 1 lime, juice and zest of
- Heat 1 tablespoon of the oil in a wok or a large frying pan.
- Add the garlic and ginger and saute until lightly golden.
- Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
- Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
- Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.
- Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.
- Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
- Serve on white rice or we just eat them without the rice.
Excellent dish!! I doubled the recipe and made 4 servings of the sauce as a result. More sauce is needed otherwise it is dry. The amount was perfect for a doubled recipe. This dish is full of flavor! I think next time I make it, I will cut down on the lime zest and juice. It overpowered the rest of the flavors, but adds a nice fresh taste. Thanks for sharing!
Really really good! And EASY! Thanks!!!!
I love having this recipe to make my own Pad Thai, and these flavors are great. Thanks so much for posting! Made for Spring PAC 2009.