Shrimp Pad Thai

By nlhartman

Ingredients

• 8 ounces rice-stick noodles
• 1/4 cup tomato-based chili sauce
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons light-brown sugar
• 4-6 T. fish sauce
• 4 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 pound peeled and deveined medium shrimp
• 3 cups bean sprouts, plus more for garnish
• 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
• 1 large egg, lightly beaten
• Assorted Garnishes (Optional) 1/3 cup chopped dry-roasted peanuts Pinch of red-pepper flakes Bean sprouts 1/4 cup fresh cilantro Lime wedges
• 1/3 cup chopped dry-roasted peanuts
• Pinch of red-pepper flakes
• Bean sprouts
• 1/4 cup fresh cilantro
• Lime wedges

Details

Servings 6
Preparation time 45mins
Cooking time 45mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and fish sauce. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.