Recipe by flume027
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.
Top Review by vrvrvr
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!!
- 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
Directions See How It's Made
- 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.