The flavor and the heat build with each bite of this shrimp pad thai, so don't taste it right out of the pan and think it needs more heat because five bites later, you will be surprised at the heat.
Ingredients
- wide rice noodles: 1 pack (8 ounce pack)
- ketchup: 0.25 cup
- dark sesame oil: 1 Tbsp
- fish sauce: 1 Tbsp
- soy sauce: 1 Tbsp
- red pepper flakes: 0.5 tsp
- canola oil: 2 Tbsp
- uncooked medium shrimp: 1 pound (peeled and deveined)
- eggs: 2 piece (beaten)
- bunch green onions: 1 piece (chopped)
- bean sprouts: 1 cup (fresh)
- garlic: 3 clove (minced)
- unsalted dry-roasted peanuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
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Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
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Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
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Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.
