Prep 30 mins
Cook 10 mins
I saw this on an episode of Cooking Thin with Kathleen Daelemans. It looked so easy and so yummy. I haven't tried it yet, but will soon.
- 8 ounces rice noodles
- 1⁄3 cup lime juice
- 1⁄3 cup water
- 3 tablespoons fish sauce
- 3 tablespoons sugar
- 1 tablespoon rice vinegar
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons peanut oil
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1⁄2 lb peeled and deveined shrimp, cut into small pieces
- 2 eggs, lightly beaten
- 1⁄4 cup roasted unsalted peanuts, roughly chopped (I wouldn't add these)
- 4 cups bean sprouts
- 1 cup thinly sliced scallion (or 2 small bunches)
- 1 cup loosley packed cilantro leaf
- Cover noodles with boiling water.
- Soak 20 minutes until soft but not fully"cooked".
- Set aside In small bowl wisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and peanut oil.
- Set aside.
- Add cooking oil, garlic, shallots, and shrimp to non-stick skillet.
- Turn to medium/high heat and cook until shrimp is mostly pink (about 3-4 minutes).
- Add eggs, stir and scramble until just moist.
- Add noodles, fish sauce mixture, peanuts, sprouts and scallions.
- Toss until noodles are evenly coated.
- Add the cilantro.
- Cook tossing constantly until noodles are tender and sauce has slightly thickened, about 3-4 more minutes.
This was just delicious. I soaked my rice noodles in boiling water for about 3 minutes, as opposed to 20. And while I used 8 ounces of rice noodles as called for, the dish was a little "noodle heavy." Next time I will use less noodles or just up the amounts of the other good things (shrimp, eggs, peanuts, etc.) It was so good, such a refreshing change from syrupy sweet pre-made Pad Thai sauces that we've tried. I would love to make this again, and I highly recommend serving it with pan fried dumplings (potstickers) with a little tempura sauce on the side. What a top notch dinner this made!!
Excellent Pad Thai! I have not ever had any better than this one!
Wonderful! It was less sweet and more flavorful than any Phad Thai I've had in the US (including some good Thai restaurants). It reminded me more of the food you're served in Thailand than the Americanized versions. I added about 3/4 cup soft tofu after the eggs for a little extra protein. Other than that followed the recipe to a T and it turned out great.