Prep 30 mins
Cook 10 mins
This Pad Thai is easier on your budget than the restaurant, simple to make, and absolutely delicious. If you don't have all the seasonings, that's okay. Be innovative and use what's in your cabinet. Hope you enjoy!
- 226.79 g rice noodles, Banh Pho*
- 44.37 ml fish sauce, Three Crabs Brand*
- 29.58 ml rice vinegar
- 29.58 ml dark brown sugar
- 4.92 ml cayenne, seasoning
- 7.39 ml coriander, seasoning
- 7.39 ml ginger, seasoning
- 4.92 ml chili powder
- 29.58 ml soy sauce
- 29.58 ml ketchup
- 236.59 ml water
- 44.37 ml canola oil
- 3 large eggs
- 6 garlic cloves
- 473.18 ml green onions, - 1 inch pieces
- 236.59 ml grated carrot
- 473.18 ml bean sprouts
- 226.79 g medium shrimp, peeled and deveined
- 2 limes
- 354.88 ml honey roasted peanuts
- 29.58 ml red pepper flakes
- 118.29 ml fresh cilantro, cleaned
- Start by boiling a large pot of water for the rice noodles. Meanwhile, prep the ingredients. You want everything ready for the stir-fry in an hour and it will take longer than you think!
- Mix the fish sauce, rice vinegar, brown sugar, ketchup, soy sauce, chili powder, cayenne, coriander, ginger, and juice from one of the limes into a medium bowl for the sauce.
- Lighly beat the eggs with a few dashes of salt in another bowl.
- Cut the green onions into 1 inch pieces and mince the garlic and place each in a separate bowl.
- Place the peanuts in a plastic bag and crush with a rolling pin or other instrument. Place these into a bowl. Slice your remaining lime wedge and place in another bowl.
- Using a veggie peeler, grate your carrots into slices and place into a bowl. You should also have separate bowls for your bean sprouts and cilantro.
- Once the water is boiling, remove the pot from the burner and place rice noodles in water. Let sit until tender yet firm. Remove and drain.
- Defrost the shrimp under cold water. Drain and let sit for a few minutes. Remove the tails, devein and place in a bowl.
- Take all of your ingredient bowls and place them near the stovetop as you will need the readily available.
- In a cleaned and dry skillet or wok, heat 1 tablespoon of canola oil over medium heat. When it is hot, add the eggs and cook until they are set but not too brown. Remove the eggs from the skillet and place in a clean bowl.
- Heat the remaining 2 tablespoons of oil in the skillet over medium heat and add the garlic. Stir fry for a moment, add the shrimp and raise the heat to medium-high. Stir-fry until the shrimp is pink and well-cooked.
- While the shrimp is cooking, quickly rinse the cooked noodles again and drain thoroughly. Then add the rice noodles, sauce, water, bean sprouts, peanuts, green onions, 1 tbsp of red pepper flakes and cooked eggs in with the shrimp. Cook for about 5 minutes, tossing often. Do not overcook. Green onions should still be slightly crisp when you serve.
- Finally, place on serving plate and top with lime wedges, more peanuts, red pepper flakes and cilantro.
I made this tonight and it was the BOMB. It was spicy but very good
The family loved this. I added soybeans (edamame) with the sliced carrots. We didn't have fish sauce so I substituted with Worcestershire sauce. It mixed up easily, but do the cutting ahead of time so you can stir and add the next ingredient. This was sweet, spicy, easy to make, and full of veggies. Thank you Mare1313!