Pad Thai with Egg Noodles

By KDHarmon

Ingredients

• For the noodles:
• 3 1/4 cups (1 lb./500 g) all-purpose flour
• 2 eggs
• 6 Tbs. water
• Shrimp:
• 1 Tbs. canola oil
• 1 lb. (500 g) large shrimp, peeled and deveined
• 3 eggs, lightly beaten
• 1/2 cup (4 fl. oz./125 ml) pad Thai noodle sauce, plus more, to taste
• 2 green onions, white and light green portions, sliced
• 2 carrots, peeled and julienned
• 1 cup (4 oz./125 g) bean sprouts
• 1/4 cup (1 oz./30 g) chopped unsalted roasted peanuts
• Cilantro leaves for garnish
• Lime wedges for serving

Details

Adapted from williams-sonoma.com

Preparation

Step 1

To make the noodles, using a Philips pasta maker fitted with the fettuccine die, use the flour, eggs and water to make noodles according to the manufacturer’s instructions. Set aside.

Bring a large pot two-thirds full of salted water to a boil over high heat.

Meanwhile, in a large nonstick sauté pan or wok over high heat, warm the oil. Add the shrimp and stir-fry until opaque throughout, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl.

Add the eggs to the same pan and cook, stirring occasionally, until lightly set but still soft, about 1 minute. Transfer the eggs to the plate with the shrimp. Remove the pan from the heat.

Add the noodles to the boiling water and cook until barely al dente, 2 to 4 minutes. Drain the noodles thoroughly and transfer to the large sauté pan or wok.

Place the pan over medium heat and return the shrimp and eggs to the pan. Add the noodle sauce, green onions, carrots and half of the bean sprouts. Cook, using tongs to lift and toss the noodles constantly, until the ingredients are well blended and heated through, about 1 minute. Taste and add more noodle sauce if desired, tossing to combine.

Transfer the noodles to a platter. Top with remaining bean sprouts and the peanuts. Garnish with cilantro leaves and serve immediately with lime wedges alongside.

Makes 4 servings.