I used my awesome new wok. Since it's non-stick, I only used oil in Step 3 and skipped it for Step 4. Instead of an 8 oz package of rice noodles, I used 13.2 oz and upped the fish sauce and brown sugar by a 1/2 tablespoon each.
It was fresh and so delicious. Completely doable at home. I highly recommend this recipe!
Simplified Pad Thai
- 8 ounces thick rice stick noodles (use the fettucini-size thai rice noodles)
- 1/4 cup fresh lime juice
- 1/3 cup water
- 3 Tbs fish sauce
- 1 Tbs unseasoned rice vinegar
- 3 Tbs brown sugar
- 4 Tbs vegetable oil, divided
- 3/4 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 large eggs, beaten lightly
- 6 Tbs chopped unsalted roasted peanuts
- 3 cups bean sprouts, well rinsed
- 5 whole scallions, sliced thinly
- 1 medium lime, cut into wedges
- 1/2 cup fresh cilantro, chopped
3. Pat shrimp dry with paper towels. Heat 1 more Tablespoon of oil in 12-inch nonstick skillet (or wok) over high heat until just smoking. Add shrimp, spread into single layer, and cook without stirring for 1 minute. Stir shrimp and continue to cook until spotty brown and just pink around the edges, about 30 seconds. Transfer shrimp to its own bowl, cover, and set aside.
4. Add remaining Tablespoon of oil and garlic to skillet and return to medium heat until fragrant, about 30 seconds. Add eggs and ¼ tsp. salt and cook, stirring vigorously until eggs are scrambled, about 20 seconds.
5. Stir soaked noodles into eggs. Add fish sauce mixture, increase heat to high, and cook, tossing constantly, until noodles are evenly coated (about 3 minutes).
6. Transfer noodles to serving platter and sprinkle with remaining scallions and peanuts. Serve, passing lime wedges and chopped cilantro.