Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
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I think this is a love it or hate it recipe. We loved it. It is a really good week night meal. It isn't 5 star worthy of a special occasion but it sure is good. My husband said keep it in the rotation. The only thing I did different was add more red pepper flakes because we like spice.
Literally one of my favorite Cooking Light recipes of all time and I have made hundreds. I go back to this again and again - even for entertaining and people love it. The only modification I make is adding snow peas. I was skeptical about the ketchup too - but it works!
This recipe is horrible and all because of the ketchup. I should have read the reviews before delving into this one. My husband wouldn't even eat it and he eats everything. I choked it down as a leftover so as not to waste food and added about a half cup of straight peanut butter in order to do so. Ketchup and noodles do not mix! (And heating ketchup up in a pan smells awful).
Not the best thing I've had, but I didn't think it was that bad. Although my hands stunk from the fish sauce I spilled on them! Nasty! I do love tamarind though, so I'm going to scope out my little town for the paste for next time.
I probably shouldn't review it because I altered a bunch based on all the bad reviews. For all of my effort, it was still just so/so (though my teenage daughter and husband liked it). I used cut up chicken breast tenders instead of shrimp (adding minced garlic here in place of at the end) and used tomato paste instead of the ketchup, mixing in siracha with the sauce in place of the red pepper flakes to taste. The thing I learned about fish sauce while taking a Thai cooking class is to only add it to heated sauces, not cold. So I heated up the mix in the microwave and then added the fish sauce (half the amount). I also added cilantro on top and a squeeze of fresh lime. I've had much better quick and easy low fat pad thai recipes so this one won't be going on the saved list.
Horrible. Nobody in my family would eat this. We are all pad Thai lovers and this tastes NOTHING like good pad Thai. I should have listened to the little voice inside my head that questioned the ketchup. But no, people here have been giving the recipe 5 stars! Unbelievable. Really. I am sorry that so many are missing out on great Thai food because if they think this is good, then they have been eating poorly and don't realize it. No doubt about it.
Eww, eww, eww! This is NOT a keeper, in my opinion at least! Although to be fair, I couldn't find wide rice stick noodles and had to use thin. But I thought the main problem was the sauce, which was disgusting....probably because of the ketchup. I am definitely going to keep looking for a light pad thai recipe. I wouldn't mind a few extra steps if it tastes great at the end!
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