Description
The flavor and the heat build with each bite of this shrimp pad thai, so don’t taste it right out of the pan and think it needs more heat because five bites later, you will be surprised at the heat.
Ingredients
- 1 (8 ounce) package wide rice noodles
- ¼ cup ketchup
- 1 tablespoon dark sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- ½ teaspoon red pepper flakes
- 2 tablespoons canola oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 eggs, beaten
- 1 bunch green onions, chopped
- 1 cup fresh bean sprouts
- 3 cloves garlic, minced
- ½ cup unsalted dry-roasted peanuts, chopped
Instructions
- Bring a pot of water to a boil. Add noodles
- remove from heat
- and let soak until noodles are softened
- about 15 minutes. Drain.
- Mix ketchup
- sesame oil
- fish sauce
- soy sauce
- and red pepper flakes together in a bowl. Set aside.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque
- 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
- Pour eggs into the skillet; cook and stir until lightly scrambled
- about 5 minutes. Add green onions
- bean sprouts
- and garlic. Cook until fragrant
- about 1 minute. Add the noodles
- ketchup mixture
- and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4