Pad Thai, Easier

20 min

Source

This recipe is extremely simplified. It's a quick and easy alternative to takeout that any beginner cook can accomplish, but it's important to note that we skipped some traditional ingredients like dried shrimp, tamarind, pressed tofu, and bean sprouts. Absolutely necessary for our recipe: fish sauce. It's easy to find at nearly every grocery store, and it adds an unbeatable punch of umami goodness.

Ingredients

• Kosher salt
• 8 oz wide rice noodles
• 2 Tbsp lime juice
• 2 Tbsp brown sugar
• 1 Tbsp fish sauce
• 1 Tbsp low-sodium soy sauce
• 1/4 tsp cayenne pepper
• 2 Tbsp vegetable oil
• 1 bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 eggs, lightly whisked
• 1 lb. shrimp, peeled and deveined (or chicken)
• Freshly ground black pepper
• 2 green onions, thinly sliced
• 1/4 C roasted peanuts, chopped

Directions

1. In a large pot of salted boiling water, cook noodles until al dente. Drain.

2. In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.

3. In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side.

4. Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.

5. Garnish with green onions, roasted peanuts, and limes before serving.

$Source: /repo/per-bruce.cvs/com/doc/recipe/main-pad-thai-2.html,v $
$Revision: 1.4 $; $Date: 2024/03/28 06:14:57 $ GMT