Time: 35 minutes. Quick and delicious, pad Thai is a ubiquitous street food in Thailand.
12 ounces rice vermicelli noodles
1/3 cup peanut or vegetable oil
1 tablespoon minced garlic
8 ounces (30 to 35 per lb.) raw shrimp, peeled and deveined
5 green onions, cut into 2-in. pieces
1 tablespoon dried shrimp*, minced
2 cups bean sprouts, divided
1/3 cup Vietnamese or Thai fish sauce
2 tablespoons ketchup
2 tablespoons sugar
1 teaspoon red chile flakes
2 large eggs, slightly beaten
1/2 cup cilantro leaves
1/3 cup chopped roasted unsalted peanuts (optional)
6 to 8 lime wedges
Sriracha* (Asian red chile sauce; optional)
How to Make It
Soak vermicelli noodles in a bowl of very hot water until soft, about 15 minutes, stirring often to prevent sticking.
Meanwhile, heat a large wok or frying pan over high heat. Pour in oil and carefully swirl to coat sides. Add garlic, shrimp, and green onions and cook 2 minutes, stirring often. Stir in dried shrimp, 1 cup bean sprouts, the fish sauce, ketchup, sugar, and chile flakes. Push shrimp mixture to one side of pan and carefully pour eggs onto other side, trying to coat pan evenly. Let cook undisturbed 1 minute, then quickly scramble with other ingredients.
Drain noodles and add to egg mixture. Cook until noodles start to brown slightly, 3 to 4 minutes, stirring once or twice.
Transfer to plates. Top with remaining bean sprouts, the cilantro, and peanuts. Serve with lime wedges and Sriracha.
*Available in the Asian-foods section of well-stocked grocery stores.
This recipe was just OK. It was a little too salty, and not quite sweet enough. I added more lime afterward as well. I doubled the amount of sauce, which was a little overkill but we don't like dry food. It was a nice change from my usual recipes, but I wouldn't make it again.
Certainly not 8 servings....maybe 4 hungry people unless they are little, tiny Thais. Very good flavor and blend - could use a bit more 'kick' but be careful with Thai hot sauce! I will make this again, and again, and again.......