Classic Homemade Pad Thai (Print Version)
# Ingredients:
→ Base
01 -
8 ounces flat rice noodles (linguini or fettuccini width)
02 -
2 large eggs, beaten
03 -
¾ pound large shrimp (31/35), peeled and deveined
→ Sauce
04 -
¼ cup plus 2 tablespoons water
05 -
2½ tablespoons fish sauce
06 -
1 tablespoon soy sauce
07 -
1 tablespoon rice vinegar
08 -
1½ tablespoons ketchup
09 -
¼ cup packed light brown sugar
10 -
Heaping ¼ teaspoon crushed red pepper flakes
→ Aromatics & Vegetables
11 -
2 cloves garlic, minced
12 -
3 scallions, light parts thinly sliced, dark green parts cut into 1-inch pieces
13 -
1 cup bean sprouts
→ For Cooking & Garnish
14 -
4 tablespoons plus 1 teaspoon vegetable oil, divided
15 -
¼ cup dry roasted salted peanuts, coarsely chopped
16 -
¼ cup chopped fresh cilantro (optional)
17 -
Lime wedges for serving (optional)
18 -
Salt to taste
# Instructions:
01 -
Soak rice noodles in boiling water 5-10 minutes until soft but still chewy. Drain, rinse with cold water, and set aside.
02 -
Beat eggs with pinch of salt. Whisk sauce ingredients together in separate bowl.
03 -
Heat 2 tablespoons oil over medium-high heat. Cook shrimp with salt 2 minutes, add garlic and light scallions, cook 1 minute more. Remove to plate.
04 -
Add 1 teaspoon oil to pan, scramble eggs 1-2 minutes until done. Add to shrimp plate.
05 -
Heat 2 tablespoons oil, add noodles and sauce. Cook until liquid absorbs. Add shrimp mixture and dark scallions. Toss until heated through.
06 -
Top with peanuts, bean sprouts, and optional cilantro. Serve with lime wedges if desired.
# Notes:
01 -
Add water if noodles need more cooking after sauce absorbs