Servings: two to three.
Though pad thai is Thailand’s iconic national dish, it’s surprisingly easy to make. Even better, the ingredients for this noodle stir-fry are fairly accessible. The only two specialty items are dried rice noodles and fish sauce, both of which are increasingly available at many supermarkets. This version is made even quicker by using leftover roast chicken.
For more noodle facts and six additional recipes, read my Guide to Asian Noodles.
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Heat 1-1/2 Tbs. of the oil in a large nonstick skillet over medium-high heat until shimmering hot, about 1-1/2 minutes. Sprinkle the shrimp with 3/4 tsp. salt and cook, stirring often, until opaque and firm to the touch, about 3 minutes. Transfer to a large plate.
Add the remaining 1-1/2 Tbs. oil to the skillet and, after a couple of seconds, the scallions, chile(s), and ginger and cook, stirring, until they start to brown, about 2 minutes. Add the eggs and cook, breaking them up with a wooden spoon, until just set, about 1 minute. Add the noodles, chicken, bean sprouts, and shrimp and cook, stirring, until the mixture heats through and starts to brown, about 3 minutes.
In a small bowl, stir together the fish sauce, vinegar, and sugar. Add to the skillet and cook, tossing, for 2 minutes. Serve immediately, sprinkled with the peanuts and with the lime wedges on the side.
I found this to be fresh and satisfying. It was lighter tasting than many pad thai recipes I've tried. I like that it didn't call for peanut butter. I didn't have chicken and doubled the shrimp. Very easy to prepare.
I followed the recipe exactly and found it uninspired...the sauce was not very interesting and insufficient for the size of the dish. One fresh pepper was just not enough to add even mild heat and I would add garlic were I to make again.Draining the noodles on paper towels,however, was a great idea.One I'll use again and again.
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