Ingredients

The following ingredients have 4 Servings
  • 8 oz Thai rice noodles
  • 1 lb uncooked shrimp (21/25 or 26/30 size, peeled and deveined)
  • 4 tbsp vegetable oil (divided)
  • 2 cloves garlic
  • 1/3 cup brown sugar
  • 3 large eggs (beaten)
  • 3 tbsp rice vinegar
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 4 green onions (chopped, divided)
  • 2 carrots (sliced into thin strips)
  • 2 cups bean sprouts
  • 1/4 cup peanuts (crushed)
  • 1 lime
  • 1/3 cup cilantro (chopped)
  • red pepper flakes (optional)
  • 1 lemon

Instruction

  • Prepare rice noodles according to the instructions on the package, or as described in the recipe notes.
  • Drain the noodles and add 1 tbsp oil to prevent it from sticking. Set aside.
  • In a medium-sized bowl, mix together brown sugar, rice vinegar, soy sauce and fish sauce. This is the Pad Thai sauce.
  • Heat remaining 3 tbsp oil in a large non-stick skillet over medium-high heat. Add garlic and half of the green onion and sauté 1 minute. (Optional: Add red flakes)
  • Add carrots and sauté for 2 more minutes.
  • Push the mixture to the edge of the pan and add beaten eggs to the center. Cook and scramble until eggs have cooked through.
  • Add in bean sprouts and cook for 1 minute.
  • Add in shrimp and toss everything together and cook for about 3 minutes until shrimp turns pink.
  • Add noodles and sauce mixture to the skillet. Toss everything together and combine well.
  • Remove from heat. Squeeze fresh lime to taste along with peanuts, cilantro, more green onions. Serve and enjoy!