Easy 91 min

Spicy Shrimp Pad Thai

african american american_region asian caribbean chinese european filipino french japanese korean thai vietnamese main side drink sweet spicy sour bitter savory umami hard fast

Prep

41 min

Cook

50 min

Total

91 min

Ingredients (22)

1 (8 ounce) package dried rice noodles g

2 teaspoons peanut oil g

1 small onion, diced g

2 cloves garlic, minced g

3 tablespoons rice wine vinegar g

3 tablespoons ketchup g

3 tablespoons fish sauce g

3 tablespoons sweet chile sauce g

2 tablespoons creamy peanut butter g

1 tablespoon light soy sauce g

1 tablespoon fresh lime juice g

1 tablespoon white sugar g

1 teaspoon red pepper flakes g

½ teaspoon cayenne pepper g

12 uncooked medium shrimp, peeled and deveined g

2 eggs, lightly beaten g

1 cup unsalted dry-roasted peanuts, chopped g

½ pound bean sprouts g

¼ cup shredded carrots (Optional) g

½ lime, cut into wedges g

¼ cup chopped green onions g

¼ cup coarsely chopped cilantro g

Nutrition

kcal

fat

carbs

protein

Instructions

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.

Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.

Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.

Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.