There are many great recipes out there for Pad Thai, this is a particularly easy one, that I can whip up in a pinch for a late dinner. I often replace the shrimp with chicken, tofu, or organic ground beef. I also like to add fresh vegetables I have on hand, bell peppers go particularly well. Bean sprouts do not keep very long, so it is best to use them within a day or two of purchase.
- 6 oz medium-wide rice stick noodles
- 1/4 c ketchup (see sub below)
- 2 T sugar
- 3 T fish sauce
- 1/2 t crushed red pepper
- 2 T peanut oil, divided
- 6 oz peeled, de-veined shrimp
- 2 large eggs, lightly beaten
- 1 c fresh bean sprouts
- 3/4 c sliced green onions
- 1 t minced garlic (in another recipe the garlic was sauteed before the egg)
- 2 T chopped unsalted, dry-roasted peanuts
Place noodles in a large bowl, add hot water to cover, let stand 12 min or until tender. Drain. Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 t oil in a large non-stick skillet over med-high heat. Add shrimp, saute 2 min or until done. Remove shrimp and keep warm. Heat remaining 4 t oil in pan over med high heat. Add eggs, cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic, cook 1 min. Add noodles, ketchup mix, and shrimp, cook 3 min or until heated. Sprinkle with peanuts.