Shrimp Pad Thai
This is a quick and easy version of the traditional Thai noodle dish made with common supermarket ingredients. Truly authentic versions call for tamarind paste or concentrate, but this sauce mixture, made with supermarket ingredients approximates the flavor fairly well. If desired, substitute chicken, pork or even tofu for the shrimp and adjust cooking times accordingly.
Shrimp Pad Thai
- 8 ounces flat rice noodles
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1-1/2 tablespoons ketchup
- 1/4 teaspoon Worcestershire sauce
- 2 tablespoons freshly squeezed lime juice, divided
- 1-1/2 tablespoons sugar
- 1/2 teaspoon sriracha
- 2 tablespoons vegetable oil, divided
- 1 lb shrimp, peeled and deveined (tails left on)
- 2 large eggs, lightly beaten
- 4 cloves garlic, very finely chopped
- 1-1/2 cups bean sprouts
- 4 scallions, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons unsalted peanuts, crushed
- 1/2 lime, cut into 4 wedges
Prepare the rice noodles according to the package directions (or follow the directions in the recipe notes below), rinse thoroughly under cool, running water and set aside.
Combine the fish sauce, rice vinegar, ketchup, Worcestershire sauce, 1 tablespoon of the lime juice, sugar and sriracha in a small bowl and set aside.
Heat a wok or large skillet over high heat and add 1 tablespoon of the vegetable oil. Add the shrimp and stir fry until they turn pink and opaque, 1-1/2 to 2 minutes. Drizzle with the remaining tablespoon of lime juice, transfer to a bowl and set aside.
Lower the heat on the pan to medium-high, add another tablespoon of oil along with the garlic and stir-fry until fragrant, about 30 seconds.
Add the eggs and cook until set, breaking them into small pieces as they cook. Add the reserved sauce and stir to combine with the egg and garlic.
Add the rice noodles and scallions and toss to coat thoroughly with the sauce. Add the shrimp and continue cooking for 1 to 1-1/2 minutes, just until the noodles are heated through. Add the bean sprouts and cilantro and combine well.
To serve, divide the pad thai between 4 plates, top with crushed peanuts and garnish with a wedge of lime.
Makes 4 servings
We find the easiest way to cook rice noodles is to bring a pot of water to a boil, remove it from the heat and add the noodles, stirring to prevent sticking once they soften.
Test them every 2 minutes until they are softened to your liking. The time will vary between brands, but 8 to 12 minutes is average. Once the noodles are soft, drain and rinse with fresh water to minimize sticking.