Pad Thai

Healthy in a hurry
Pad Thai
Pad Thai

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz dried wide rice noodles

  • 2

    tablespoons peanut oil or canola oil, divided

  • 3

    cloves garlic minced

  • 2

    large eggs, lightly beaten

  • 8

    oz small shrimp, peeled and deveined

  • 4

    cups mung bean sprouts

  • 1/2

    cup sliced scallion greens

  • 1/4

    cup rice vinegar

  • 2

    tablespoons fish sauce

  • 2

    tablespoons brown sugar

  • 1/2

    teaspoon crushed pepper

  • Chopped dry roasted peanuts

  • Lime wedges

Directions

1. Bring large pot of water to a boil. Add noodles and cook until just al dente, 6-8 minutes. Drain. 2. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir fry until golden, 10 seconds. Add eggs and cook stirring until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon of oil, stir fry until the shrimp curl and turn pink, about 2 minutes. 3. Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 - 2 minutes. If desired, sprinkle with peanuts and lime wedges.

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