Description
A simple Pad Thai recipe that you can make in 20 minutes. It’s super Thai!
Ingredients
Units
Scale
- 8 oz rice noodles
- 2 cup bean sprouts
- 12–16 medium shrimp, peeled and deveined
- 2 eggs, beaten
- 3 cloves garlic, minced or finely chopped
- 2 stems green onion, chopped
- 4 tbps Canola oil, divided
For the Pad Thai sauce
- 1/4 cup lemon juice or lime juice
- 3 tbsps fish sauce
- 3 tbsps brown sugar
- 1–2 tsps ground fresh chili paste (Sambal Oelek), or red chili flakes
For garnishing
- a handful of fresh cilantro
- 1/4 cup roasted peanuts, crushed
- 1 lime, cut into wedges
Instructions
- Soak noodles in hot water for 8-10 minutes according to the package instruction for stir fry.
- Meanwhile, beat eggs, prepare or shaw shrimp, chop green onion and garlic, combine Pad Thai sauce ingredients in a small bowl. (Yes, you can do all that in 10 minutes with pre-prepared frozen shrimp).
- Once the noodle is softened, drain well.
- In a large sautépan, heat up 2 tbsps Canola oil over high heat. Add garlic and stir quickly. Add shrimp and stir for about 2 minutes or until shrimp is cooked through. Remove from pan and set aside.
- Add anther 2 tbsps oil in the pan. Now scramble the eggs over medium-high heat. This should take you less than a minute.
- Now pour the sauce into the pan, followed by green onions. Stir well. Add noodles, bean sprouts and cooked shrimp. Use tongs or chopsticks to mix until the sauce is evenly spread out onto the noodles. Taste. Add a pinch of salt or more chili flakes if desired.
- Turn off the heat. Dish and garnish with fresh cilantro, crushed roasted peanuts and lime wedges.
Nutrition
- Serving Size: 4