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Recipe

Quick Shrimp Pad Thai

Scott Phillips

Servings: 2

The method in this tasty pad thai is dead simple. You don’t need a super high-powered wok burner; you don’t even need a wok. And even though Thai noodle dishes in restaurants often include hard-to-find ingredients like bamboo shoots or Thai basil, you won’t need them here; your local supermarket should have everything you need.

Ingredients

  • 3 oz. dried wide (pad thai) rice noodles
  • 2 Tbs. fish sauce
  • 2 Tbs. granulated sugar
  • 1 Tbs. soy sauce
  • 1 tsp. hoisin sauce
  • 1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
  • 1 tsp. vegetable oil
  • 1 tsp. minced garlic
  • 6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup)
  • 1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
  • 1-1/2 cups bean sprouts
  • 2 Tbs. crushed unsalted roasted peanuts
  • 1/3 cup coarsely chopped fresh cilantro
  • 10 mint leaves, torn into small pieces
  • 1 lime, cut into wedges for serving

Preparation

  • Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 20 minutes. Meanwhile, prep the rest of the ingredients. Drain the noodles in a colander (no need to pat dry).
  • In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce.
  • Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 Tbs. of water and cook another minute. Add the bean sprouts and stir-fry until they’re slightly limp, 1 to 2 min. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side.

Serve with a Honeydew-Cucumber Shake for dessert.

Reviews

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Reviews

  • Ladyfish65 | 01/14/2015

    I made it. I loved it. Just made a few simple changes.One of the previous commentors wrote that she left out the cilantro. Unless you hate cilantro- don't do that. The cilantro adds great flavor and it plays of the flavors in the sauce.http://lipsmackinggoodness.blogspot.com/2015/01/quick-pad-thai.html

  • user-3142298 | 01/07/2014

    It was easy and the flavors are there but way too salty. Maybe it's the large amount of fish sauce? Ugh I couldn't get through it all for the saltiness.

  • gaius | 03/31/2013

    Much too sweet. 2 tablespoons of sugar? Plus sweetness of Hoisin sauce? Wow.If I did make it again, I would cut sugar by 50%.

  • stephanie_elizabeth | 12/12/2011

    Super easy, great recipe. I added one diced red pepper for some colour and I didn't have any chili garlic sauce so added a touch of sirichai hot sauce, turned out great.

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