Recipe by Susan Dillard
This is my favorite recipe for Phad Thai. It comes from "Quick & Easy Thai Cuisine" by Judy Lew and Chef Rut. I've tried many other recipes but none are as easy or as good as this one. I highly recommend the optional ingredients if you fix this. The 3 hours prep. time is soaking the rice noodles.
- 8 ounces dried rice noodles
- 3 tablespoons oil
- 1 clove garlic, minced
- 1 egg
- 1⁄4 lb shrimp, shelled and deveined
- 1⁄4 cup water (use only as needed if noodle mixture is too dry)
- 1⁄4 cup fish sauce
- 1⁄4 cup sugar
- 1 tablespoon paprika
- 1 green onion, cut into 1 inch lengths
- 1⁄4 cup ground roasted peanuts
- 1 cup bean sprouts
- lime slice
- 1⁄2 cup bean sprouts
- 1⁄2 cup shredded carrot
- 1⁄2 cup red cabbage, shredded
- lemon wedge
Directions See How It's Made
- Soak the noodles in cool water until they are soft (about 3 hours).
- Heat oil in skillet or wok until hot and then add garlic, shrimp and egg.
- Stir fry until shrimp and egg are cooked.
- Reduce the temperature if needed to keep from overcooking.
- Drain noodles and add to pan with shrimp mixture.
- Stir fry until noodles are translucent and become somewhat soft, loosing their stiffness.
- Add water as needed to keep from sticking.
- When noodles are soft, add the fish sauce, sugar and paprika; thoroughly combine.
- Add peanut, bean sprouts, green onion and mix well.
- Garnish with optional ingredients if desired and serve.