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Recipe by
Family Circle
Shrimp Pad Thai
This refreshing Thai favorite can be served with any protein. This one uses shrimp cooked with garlic to infuse flavor.
4
Servings
55 mins
Total cook time
Main Ingredients
- 8 ounces rice noodles,
- 3 tablespoons packed light brown sugar,
- 2 tablespoons plus 1 teaspoon fish sauce, divided,
- 1 tablespoon balsamic vinegar,
- ¼ teaspoon cayenne pepper,
- 2 tablespoons canola oil,
- 3 cloves garlic, chopped,
- ¾ pound shrimp, peeled and deveined,
- ½ cup water,
- 3 eggs,
- 1 cup bean sprouts,
- 1 cup sliced scallions, divided,
- ⅓ cup chopped roasted unsalted peanuts, plus more for garnish,
- 1 lime, cut into wedges,
- Fresh cilantro (optional),
Cooking Instructions
Step 1
Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.
Step 2
In a small bowl, stir together brown sugar, 2 tablespoons fish sauce, vinegar and cayenne; set aside.
Step 3
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook for 30 seconds. Stir in shrimp; cook 2 minutes, flipping once. Move garlic and shrimp to side of pan closest to handle. Tilt skillet so that empty side is closest to burner; carefully add the noodles and water. Stir noodles for 3 to 4 minutes, until most of the water is absorbed, keeping skillet tilted and shrimp untouched.
Step 4
Return entire pan to burner. Pour in the brown sugar mixture and stir, combining shrimp and noodles. Make a well in the center. Add 1 egg; when white starts to set (it takes about 1 minute), break yolk with a rubber spatula, scramble and mix into shrimp-noodle mixture. Repeat with remaining 2 eggs, making a well each time. Stir in bean sprouts, 3/4 cup scallions and peanuts.
Step 5
Serve immediately. Garnish with remaining 1/4 cup scallions, a squeeze of lime and, if using, chopped peanuts and fresh cilantro.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
