Pad Thai with Shrimp
Recipe from Betty Crocker

Pad Thai is Thailand's most well known noodle dish, which you'll find on almost all Thai restaurant menus in America. A trip down the Asian-foods aisle in the supermarket should lead you to its traditional ingredients, such as rice noodles and fish sauce.

Pad Thai with Shrimp

by 6  people

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Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
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  • 4   cups 
  • 1   package 
    linguine-style stir-fry rice noodles (rice stick noodles)* (6 to 8 ounces)
  • 1/3  cup 
    fresh lime juice
  • 1/3  cup 
  • 3   tablespoons 
    packed brown sugar
  • 3   tablespoons 
    fish sauce or soy sauce
  • 3   tablespoons 
    soy sauce
  • 1   tablespoon 
    rice vinegar or white vinegar
  • 3/4  teaspoon 
    ground red pepper (cayenne)
  • 3   tablespoons 
    vegetable oil
  • 3   
    cloves garlic, finely chopped
  • 1   
    medium shallot, finely chopped, or 1/4 cup finely chopped onion
  • 2   
    eggs, beaten
  • 12   ounces 
    frozen cooked peeled deveined medium shrimp, thawed
  • 1/4  cup 
    finely chopped dry-roasted peanuts
  • 3   cups 
    fresh bean sprouts
  • 4   
    medium green onions, thinly sliced (1/4 cup)
  • 1/4  cup 
    firmly packed cilantro leaves
In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

Thin or thick rice stick noodles can be substituted for the linguine-style stir-fry rice noodles.
Nutrition information
Per Serving: cal. (kcal) 560, Fat, total (g) 23, chol. (mg) 240, sat. fat (g) 4, carb. (g) 59, fiber (g) 1, pro. (g) 29, vit. A (IU) 486, vit. C (mg) 9, sodium (mg) 1310, calcium (mg) 101, iron (mg) 5, Vegetables () 1, Starch () 3, Other Carb () 1, Lean Meat () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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