Shrimp Pad Thai is just one of those things I won’t eat for a really long time, then all the sudden I’ll get a huge craving. So like most things, I wanted to try making it at home, and this recipe below is my adaptation from one at Eating Well.
Shrimp Pad Thai
- 4 oz dried rice noodles
- 2 t canola oil
- 3 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 lb shrimp, peeled and deveined
- 2 cups bean sprouts
- 1 bunch sliced scallions, including the greens
- 2 jalapeno peppers (red and green preferable for color), seeded and thinly sliced into strips
- 3 large radishes, cut into little sticks
- 3 T rice vinegar
- 2 1/2 T fish sauce
- 2 T sugar
- 2 t chili-garlic sauce
- 2 T chopped dry-roasted peanuts
- lime wedges
Soak rice noodles in warm water until they are limp and white, ~10 min. Drain. Measure all ingredients and put next to the stove (this dish cooks quickly).
Heat oil over high heat in a wok until very hot. Add the garlic and cook ~10 seconds. Add the egg and cook, stirring, until scrambled, ~30 seconds. Add shrimp and stir-fry until they curl and turn pink, ~2 min.
Add the noodles to the wok, tossing about 1 min. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately with limes.