Pad Thai (Print Version)
# Ingredients:
→ Base
01 -
Shrimp, large (31/35), peeled, deveined, about ¾ pound
02 -
Two eggs, beaten
03 -
8 ounces of wide rice noodles (fettuccini or linguini size)
→ Sauce
04 -
1½ tablespoons ketchup
05 -
2½ tablespoons fish sauce
06 -
1 tablespoon vinegar made from rice
07 -
Generous ¼ teaspoon red pepper flakes, crushed
08 -
A packed ¼ cup of light brown sugar
09 -
1 tablespoon soy sauce
10 -
2 tablespoons plus ¼ cup of water
→ Aromatics & Vegetables
11 -
Two minced garlic cloves
12 -
One cup of bean sprouts
13 -
Three scallions: slice the light parts thin, cut the dark green ones into inch-long pieces
→ For Cooking & Garnish
14 -
¼ cup of dry-roasted, salted peanuts, roughly chopped
15 -
Salt, use to your liking
16 -
4 tablespoons plus a teaspoon vegetable oil, keep separate
17 -
Optional: A handful of chopped fresh cilantro
18 -
Lime wedges for squeezing on top, optional
# Instructions:
01 -
Take boiling water and soak the noodles for 5–10 minutes till soft but firm. Drain, rinse under cold water, and leave to the side.
02 -
Mix up the sauce ingredients in one bowl. Beat eggs with a small pinch of salt in another.
03 -
Heat 2 tablespoons of oil in a pan over medium-high heat. Cook the shrimp with a little salt for 2 minutes. Add garlic and light scallions, stir for another minute. Take out and set aside.
04 -
Pour a teaspoon of oil into the same pan and scramble the eggs for 1–2 minutes. Once cooked, transfer them to the shrimp plate.
05 -
Heat 2 tablespoons of oil in the pan, toss in the noodles, and cover with the sauce. Let it cook till the sauce is absorbed. Add in the shrimp mix and dark scallions. Stir everything until it's warmed through.
06 -
Sprinkle with bean sprouts, peanuts, and cilantro if you're using it. Want extra flavor? Squeeze lime over the top before digging in.
# Notes:
01 -
Need to soften noodles more? Splash a little water in while they're cooking with the sauce.