Quick Shrimp Pad Thai
You don’t need to travel to Thailand to indulge in Authentic Pad Thai
Ingredients
8 ounces pad thai noodles.
2 tablespoons fish sauce
3 tablespoons light brown sugar
1/4 cup fresh lime juice, plus wedges for serving
1/4 cup plus 1 tablespoon olive oil
3 large shallots, thinly sliced (1 cup)
3 large garlic cloves, minced
12 ounces shelled and deveined medium shrimp
2 large eggs, beaten
4 scallions, thinly sliced
Roasted peanuts
Chopped cilantro
Bean sprouts
Directions
Put the noodles in a large bowl and cover with very hot water.
Let soak until just pliable, about 5 minutes.
Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, and lime juice.
In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering.
Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes.
Add the pad thai noodles and stir-fry until heated through, about 2 minutes.
Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes.
Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet.
Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute.
Add the scallions and toss everything together, keeping the eggs relatively intact.
Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes.
Transfer the pad Thai to a platter.
Top with peanuts, cilantro and bean sprouts and serve with lime wedges. Enjoy!
Suggested Pairing: Ripe, lime-scented Pinot Gris from Oregon.
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good pasta page.
ADD RECIPE IMAGE ABOVE – DONT FORGET TO ADD FOCUS KEYPHRASE TO ALT TEXT