Shrimp Pad Thai

By amaliana

The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. If you have fish sauce on hand, use 2 tablespoons and omit the anchovy paste and soy sauce.

Ingredients

• Note:
• 8 ounces rice-sick noodles
• 1/4 cup tomato-based chili sauce
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoon anchovy paste
• 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
• Preparing Rice Noodles
• Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step
• Assorted garnishes, optional:
• 1/3 cup chopped dry-roasted peanuts
• Pinch of red pepper flakes
• 1 cup bean sprouts
• 1/4 cup fresh cilantro
• Lime wedges

Preparation

Step 1

1. Bring a large pot of water to a boil; remove from the heat. Stir in the noodles; let soak until softened(but still undercooked), 3 minutes. Drain;rinse under cold water until cool.
2. In a small bowl, whisk together the chile sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the garlic, and cook until fragrant, about 30 seconds. Add the shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer the shrimp to a plate.
3. Return the skillet to medium-high heat. Add the remaining 2 tablespoons oil along with the noodles and chile sauce mixture; cook, tossing, until combined, about 1 minute. Add the bean sprouts, scallions, and shrimp. Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes. Serve topped with garnishes, if desired.