Practical Woman’s Shrimp Pad Thai

Yield

2–3 servings · 3 portions

Ingredients

• 6 oz (170 g) flat rice noodles
• 2 tablespoons vegetable oil, divided
• 2 garlic cloves, minced
• 10 large raw shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• ¼ cup crushed peanuts
• 3 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1½ tablespoons tamarind paste
• 1½ tablespoons brown sugar
• 1 tablespoon soy sauce
• Lime wedges, optional
• Chili flakes, optional

Method

1. Soak the rice noodles in warm water for 20–30 minutes, until flexible but still slightly firm. Drain thoroughly.
2. In a small bowl, whisk together fish sauce, oyster sauce, tamarind paste, brown sugar, and soy sauce until combined.
3. Heat 1 tablespoon vegetable oil in a 12-inch wok or deep skillet over medium-high heat.
4. Add the shrimp and stir-fry until pink, opaque, and cooked through to 145°F (63°C). Transfer to a plate.
5. Add the remaining tablespoon of oil and minced garlic. Stir-fry for 30 seconds until fragrant.
6. Push the garlic to one side. Pour in the beaten eggs and scramble until just set.
7. Add the soaked noodles and prepared Pad Thai sauce.
8. Stir-fry for 2–4 minutes, tossing gently until the noodles are tender and evenly coated. Add a splash of water if needed.
9. Return the shrimp to the wok. Add the bean sprouts and green onions.
10. Toss for another minute until everything is heated through and the sprouts remain slightly crisp.
11. Divide among serving plates and sprinkle with crushed peanuts. Serve with lime wedges and chili flakes, if desired.

Kitchen notes

Practical Woman's Secret
Soak the rice noodles until pliable, not fully soft. They finish cooking in the sauce, absorbing its sweet, tangy flavors without becoming mushy.