Shrimp Pad Thai

Shrimp Pad Thai
Makes 4
Prep 15 m
Soak 30 m
Cook 9 m



  1. 1 of 3 Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.
  2. 2 of 3 In a small bowl, stir together brown sugar, fish sauce, vinegar and cayenne; set aside. Heat oil in a large nonstick skillet on medium-high heat. Add garlic; saute 30 seconds. Stir in shrimp; saute 2 minutes, flipping once. Move garlic and shrimp to side of pan closest to handle. Tilt skillet so that empty side is closest to burner; add noodles and 1/2 cup water. Stir noodles for 3 to 4 minutes, until almost all the water is absorbed, keeping skillet tilted and shrimp untouched. Return entire pan to burner. Pour in fish sauce-brown sugar mixture and stir, combining shrimp and noodles. Make a well in the center. Add 1 egg; when white starts to set (it takes about 1 minute), break yolk with a rubber spatula, scramble and mix into shrimp-noodle mixture. Repeat with remaining 2 eggs, making a well each time. Stir in bean sprouts, 3/4 cup of the scallions and the peanuts.
  3. 3 of 3 Serve immediately. Garnish with remaining 1/4 cup scallions and, if desired, chopped peanuts, a squirt of lime and fresh cilantro.
Nutrition Information for Shrimp Pad Thai
Servings Per Recipe: 4
Per Serving: 498 kcal cal., 18 g Fat, total, 285 mg chol., 26 g pro., 1020 mg sodium, 3 g fiber, 3 g sat. fat, 59 g carb.