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Pad Thai
Once you have gathered the ingredients, this Thai classic comes together quickly for a fast weeknight supper
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 12 oz flat rice noodles | 2 tbsp oyster sauce | |
| 4 tbsp vegetable oil | 1 tbsp fish sauce | |
| 2 tbsp chopped cilantro | 2 tbsp fresh lime juice | |
| 1 small hot red chile, seeded and finely chopped | 9 oz bean sprouts | |
| 9 oz large shrimp, peeled and deveined | 4 scallions, both white and green parts, sliced | |
| 4 shallots, peeled and finely chopped | 1 cup unsalted roasted peanuts | |
| 4 large eggs, beaten | 1 lime, cut into 4 wedges | |
| 1 tbsp sugar |
directions
Prep:
20 min
Total:
30 min (Quick)
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1
Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft. Drain.
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2
Meanwhile, heat a wok or large frying pan over high heat. Add 2 tbsp of the oil, then the cilantro and chile. Immediately add the shrimp and stir-fry until the shrimp are opaque around the edges, about 1 minute. Transfer to a plate.
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3
Add remaining oil to the wok or pan. Add the shallots and stir-fry for 1 minute. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.
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4
Stir in the oyster sauce, fish sauce, and lime juice. Add the noodles, shrimp, and bean sprouts and stir-fry for 2 minutes. Add the scallions and 1/2 cup of the peanuts and stir-fry for 1 minute. To serve, sprinkle with the remaining peanuts and garnish with lime wedges.
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