Pad Thai

1/4  cup virgin olive or canola oil
1 pound medium shrimp, peeled, scored down the back, deveined, and rinsed
3 large eggs, lightly beaten
2 tablespoons minced garlic

Sweet-and-Sour Sauce:  mix together
1/3 cup fish sauce
1/4 cup ketchup
1 1/2 tablespoons sugar
3 tablespoons water

6 ounces flat rice stick noodles (pho), softened in hot water and drained
2 cups bean sprouts, rinsed and drained

3 tablespoons minced scallion greens
1/4 cup finely chopped dry-roasted peanuts
1/2 teaspoon crushed red pepper
2 1/2 tablespoons coarsely chopped fresh cilantro
2 limes, cut into 6 wedges each

1. Heat a wok or a heavy skillet over high heat. Add 1 teaspoon of the oil and heat until very hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1½ minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.
2. Reheat the wok over medium-high heat. Add the remaining 2 tablespoons oil and heat until hot, about 30 seconds. Add the eggs and cook, stirring to scramble them, until just set. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the sweet-and-sour sauce and the rice noodles and toss for 3 to 4 minutes, until the noodles have absorbed the sauce and are tender. Add the shrimp and bean sprouts and toss to mix. Transfer onto a serving platter and sprinkle with the scallion greens, peanuts, red pepper, and cilantro. Arrange the lime wedges around the noodles and serve.

6 Servings

Nina Simonds © 2011


  1. Richard Berlin says:

    Hi Nini!

    I adore Pad Thai, though I’ve never used Ketchup and I’ve always used Tamarind Pate and Palm sugar.

    I will cook it tomorrow night and tell you how it compares.
    One questio9n: do you use 1mm or 3mm brown rice stick noodles?? XO to you, Jessie and The Donald


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