Shrimp Pad Thai
This refreshing Thai favorite can be served with any protein. This one uses shrimp cooked with garlic to infuse flavor.
- 8 ounces rice noodles,
- 3 tablespoons packed light brown sugar,
- 2 tablespoons plus 1 teaspoon fish sauce, divided,
- 1 tablespoon balsamic vinegar,
- ¼ teaspoon cayenne pepper,
- 2 tablespoons canola oil,
- 3 cloves garlic, chopped,
- ¾ pound shrimp, peeled and deveined,
- ½ cup water,
- 3 eggs,
- 1 cup bean sprouts,
- 1 cup sliced scallions, divided,
- ⅓ cup chopped roasted unsalted peanuts, plus more for garnish,
- 1 lime, cut into wedges,
- Fresh cilantro (optional),
Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.
In a small bowl, stir together brown sugar, 2 tablespoons fish sauce, vinegar and cayenne; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook for 30 seconds. Stir in shrimp; cook 2 minutes, flipping once. Move garlic and shrimp to side of pan closest to handle. Tilt skillet so that empty side is closest to burner; carefully add the noodles and water. Stir noodles for 3 to 4 minutes, until most of the water is absorbed, keeping skillet tilted and shrimp untouched.
Return entire pan to burner. Pour in the brown sugar mixture and stir, combining shrimp and noodles. Make a well in the center. Add 1 egg; when white starts to set (it takes about 1 minute), break yolk with a rubber spatula, scramble and mix into shrimp-noodle mixture. Repeat with remaining 2 eggs, making a well each time. Stir in bean sprouts, 3/4 cup scallions and peanuts.
Serve immediately. Garnish with remaining 1/4 cup scallions, a squeeze of lime and, if using, chopped peanuts and fresh cilantro.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.