Tasty Homemade Pad Thai (Print Version)
# Ingredients:
→ Base
01 -
¾ pound large peeled and deveined shrimp (31/35 count)
02 -
2 eggs, whisked until smooth
03 -
8 ounces wide rice noodles like fettuccini or linguini
→ Sauce
04 -
1½ tablespoons ketchup
05 -
1 tablespoon rice vinegar
06 -
2½ tablespoons fish sauce
07 -
¼ cup packed light brown sugar
08 -
1 tablespoon soy sauce
09 -
¼ cup plus a couple tablespoons of water
10 -
A generous ¼ teaspoon red pepper flakes, crushed
→ Aromatics & Vegetables
11 -
1 cup fresh bean sprouts
12 -
3 scallions, pale parts sliced thin, green tips cut into 1-inch sections
13 -
2 cloves garlic, finely minced
→ For Cooking & Garnish
14 -
4 tablespoons vegetable oil, plus 1 teaspoon for later use
15 -
Salt for seasoning
16 -
¼ cup chopped peanuts (dry roasted and salted)
17 -
Fresh cilantro, roughly chopped (optional)
18 -
Wedges of lime for squeezing on top (optional)
# Instructions:
01 -
In hot water, let the noodles sit and soften—5 to 10 minutes is good—then rinse cold and drain thoroughly before placing aside.
02 -
Mix up the eggs with a little salt. In a new bowl, whisk all your sauce components until they're blended.
03 -
With 2 tablespoons of oil heated on medium-high, cook the shrimp with some salt for about 2 minutes. Toss in garlic and white scallion slices, stir well for another minute, then transfer all to a plate.
04 -
Drizzle in 1 teaspoon of oil and scramble the eggs for 1-2 minutes till cooked through. Slide these over to your shrimp plate.
05 -
Using 2 tablespoons more oil, stir-fry the noodles and pour in the sauce mix. Let it cook till the noodles soak up most of the liquid. Toss in the shrimp, egg mix, and the green scallion pieces. Stir till warmed through.
06 -
Sprinkle peanuts and fresh sprouts on top. Add cilantro and lime wedges if you'd like. Serve and enjoy immediately.
# Notes:
01 -
Pour in extra water if the noodles seem undercooked after the sauce is absorbed.