Pad Thai
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
39
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 medium
Carrot1 medium
Zucchini2 tsps
Light Brown Sugar1.5 tsps
Oyster Sauce1 tbsp
Vegetable Oil3 cloves
Garlic (minced)2 cups
Bean SproutsDirections:
1
Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes
2
Drain
3
Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons
4
Keep the two separate and set aside
5
Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl
6
Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature
7
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat
8
Scatter the shrimp in one layer in the skillet
9
Sear for 1 minute, then remove to a plate
10
Add the remaining tablespoon of oil to the skillet over medium-high heat
11
Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds
12
Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes
13
Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp
14
Stir-fry for another minute
15
If the noodles look too dry, add a little more water
16
Divide evenly among four plates
17
Sprinkle with peanuts
18
Serve with lime wedges, Sriracha and fish sauce on the side