Classic Pad Thai (Print Version)
# Ingredients:
→ Base
01 -
2 large eggs, whisked
02 -
3/4 pound shelled, deveined shrimp (31/35 in size)
03 -
8 ounces wide rice noodles (similar to fettuccini or linguini)
→ Sauce
04 -
1 tablespoon rice vinegar
05 -
2 1/2 tablespoons fish sauce
06 -
1 heaping 1/4 teaspoon crushed red pepper flakes
07 -
1 tablespoon soy sauce
08 -
1 1/2 tablespoons ketchup
09 -
1/4 cup packed light brown sugar
10 -
1/4 cup plus 2 tablespoons water
→ Aromatics & Vegetables
11 -
3 scallions, chop the green tops into 1-inch pieces, slice light ends thinly
12 -
2 garlic cloves, finely chopped
13 -
1 cup fresh bean sprouts
→ For Cooking & Garnish
14 -
Salt (season to personal taste)
15 -
Chopped cilantro leaves, optional
16 -
Lime wedges for serving, optional
17 -
1/4 cup roasted salted peanuts, roughly chopped
18 -
4 tablespoons and 1 teaspoon vegetable oil, divided up
# Instructions:
01 -
Pour boiling water over rice noodles, letting them sit for 5 to 10 minutes until tender with slight chew. Drain and rinse under cold tap water. Keep aside.
02 -
Whisk the eggs with a touch of salt. Mix all the sauce parts in a small bowl until smooth.
03 -
Warm 2 tablespoons of oil at medium-high heat. Sprinkle shrimp with salt, cook 2 minutes. Toss in garlic and light scallion slices for another minute. Set aside on a plate.
04 -
Pour 1 teaspoon oil into the pan and scramble the eggs for 1-2 minutes till they're cooked. Move eggs to the shrimp plate.
05 -
Add 2 tablespoons oil back into the pan, drop in noodles and sauce, stirring as the sauce gets absorbed. Throw in shrimp, eggs, and scallion greens. Mix until evenly warmed.
06 -
Scatter chopped peanuts and fresh bean sprouts on top. Add cilantro and lime on the side if you'd like.
# Notes:
01 -
Pour in a splash of water if the noodles seem too dry after cooking with the sauce.