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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make Thailand's most popular noodle dish in mere minutes. This lightened version is packed with vibrant ingredients such as crushed red pepper, sliced green onions, and dry-roasted peanuts to add great Thai flavor. Our online reviewers noticed that the Shrimp Pad Thai was even better on the second day, so make extra for leftovers. Ingredients:
8 ounces wide rice stick noodles (banh pho) |
1/4 cup ketchup |
2 tablespoons sugar |
3 tablespoons fish sauce |
1/2 teaspoon crushed red pepper |
2 tablespoons vegetable oil, divided |
1 pound medium shrimp, peeled and deveined |
2 large eggs, lightly beaten |
1 cup fresh bean sprouts |
3/4 cup (1-inch) sliced green onions |
1 teaspoon bottled minced garlic |
2 tablespoons chopped unsalted, dry-roasted peanuts |
Directions:
1. Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
2. Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
4. Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
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