Category: Breakfast & Lunch, Supper & Special Occassions
Cooking Method: Stove-top
Yields:
6 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
15 Mins
Total Time:
45 Mins
I love Pad Thai. There I said it. Stir-fried noodles in a sweet, tangy and spicy sauce. Crispy beansprouts, fresh lime and roasted peanuts. All wok-fried together into a beautiful mix of YUM. I’ve longed to visit Thailand and try any dish, so naturally, I order from our local Thai place frequently enough the owner knows me by name.
She gave me a couple of tips, simple but essential. Don’t make it too spicy (it takes away from the real flavour) and keep your vegetables crisp (or else you’ll have a mushy glue ball) and stay as traditional as possible. If you want to knock this one out of the park, just make it!
Ingredients
- Assorted Garnishes, Optional
Instructions
- Bring a large pot of water to a boil and remove from heat. Stir in the noodles, let soak until softened (but still undercooked) 3 minutes maximum. Drain and rinse under cold water until cool.
- In a small bowl, whisk together the chilli sauce, lime juice, soy sauce, brown sugar and anchovy paste, if using.
- In a large nonstick frying pan or wok, heat 2 tablespoons of oil over medium-high heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook until just opaque throughout, tossing often. About 3 minutes. Transfer the shrimp to a plate.
- Return the frying pan or wok to medium-high heat. Add the remaining 2 tablespoons of oil, chilli sauce mixture and prepared noodles. Cook until combined, tossing often, about 1 minute. Add the beansprouts, scallions and shrimp, toss and push to the side. Pour in the egg, slightly scramble in the pan, then mix all the ingredients together, cook for 2 minutes. Serve and top with suggested garnishes, don't be shy with these!
Notes
- Rice Noodles are delicate. For best results, have everything cut and ready to assemble before starting this step. Make sure your noodles are slightly undercooked in the first step, or they will be a glue-like mess by the time you're done. They're not difficult, they're delicate. You've got this!
- Not using anchovy paste? I know, I know, I hear you. If you're skipping the anchovy paste, try using fish sauce instead of soy sauce. You won't be upset that you did.