Ingredients
The following ingredients have 4 Servings
- 1 lb shrimp (peeled and deveined (tails left on))
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil (divided)
- 4 cloves garlic (minced)
- 2 large eggs (lightly beaten)
- 1 medium carrot (julienned (cut into matchsticks))
- 1 bunch (4 to 5 scallions, chopped)
- 2 cups bean sprouts
- 1/4 cup fresh cilantro leaves (loosely packed)
- 1/4 cup unsalted peanuts (crushed)
- 4 lime wedges
- 3 tablespoons brown sugar
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (substitute tamari for gluten-free)
- 2 teaspoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/2 to 1 teaspoon sriracha (optional)
Instruction
- Prepare the rice noodles according to the package directions (or follow the directions in the recipe notes below) and set aside.
- To prepare the sauce, combine the brown sugar, lime juice, fish sauce, soy sauce, ketchup, Worcestershire and sriracha in a microwave-safe measuring cup. Heat for 1 minute on high, stir until the brown sugar is dissolved and set aside.
- Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of the vegetable oil. Add the shrimp and stir fry until they turn pink and opaque, 1-1/2 to 2 minutes. Transfer to a plate and set aside.
- Lower the heat on the pan to medium, add the remaining tablespoon of oil along with the garlic and cook until fragrant, about 30 seconds.
- Add the eggs, cook until set, then break them into small pieces with your spatula.
- Combine the rice noodles, carrot and scallions with the eggs. Add the shrimp, drizzle with the reserved sauce and toss gently to combine.
- Taste and adjust the seasoning if desired and continue cooking just long enough to heat the noodles, 1 to 2 minutes.
- Just before plating, toss the mixture with the bean sprouts and cilantro.
- To serve, divide the Pad Thai between four serving plates, top with crushed peanuts and garnish with a wedge of lime.
