Pad Thai with Shrimp

Pad Thai with Shrimp

Pad Thai is Thailand’s most well known noodle dish, which you'll find on almost all Thai restaurant menus in America. A trip down the Asian-foods aisle in the supermarket should lead you to its traditional ingredients, such as rice noodles and fish sauce.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

4

servings

4
cups water
1
package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
1/3
cup fresh lime juice
1/3
cup water
3
tablespoons packed brown sugar
3
tablespoons fish sauce or soy sauce
3
tablespoons soy sauce
1
tablespoon rice vinegar or white vinegar
3/4
teaspoon ground red pepper (cayenne)
3
tablespoons vegetable oil
3
cloves garlic, finely chopped
1
medium shallot, finely chopped, or 1/4 cup finely chopped onion
2
eggs, beaten
12
oz frozen cooked peeled deveined medium shrimp, thawed
1/4
cup finely chopped dry-roasted peanuts
3
cups fresh bean sprouts
4
medium green onions, thinly sliced (1/4 cup)
1/4
cup firmly packed cilantro leaves
  1. In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
  2. Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
  3. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  4. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*
Thin or thick rice stick noodles can be substituted for the linguine-style stir-fry rice noodles.
Pad Thai with Chicken:
Substitute 2 cups chopped cooked chicken for the shrimp.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 560
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 240mg;
  • Sodium 1310mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 4g,
    • Sugars 15g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.