4scallionsthinly sliced on the bias (about ½ cup/2 oz.)
¼cup/1 oz. chopped peanuts
¼cupcilantrocoarsely chopped, plus additional for garnish
¼cupThai basilcoarsely chopped, optional
¼cupmintcoarsely chopped, optional
1limecut into 8 wedges, optional
Place the noodles in a bowl and cover with hot tap water. Allow to soften while preparing the other ingredients. Check that they are al dente. Rice noodles will not get overly soft. Drain and reserve.
Whisk the fish sauce, lime juice and brown sugar together until the sugar dissolves. Reserve.
Heat a large heavy sauté pan over high heat and add the oil. Add shrimp and cook until pink, 30 seconds. Add the garlic and eggs stirring with a fork to scramble and slightly brown them. Add the bean sprouts, scallions, peanuts, cilantro, and basil and mint, if using. Continue to move everything in the pan until aromatic, about 30 seconds. Add the noodles and reserved sauce. Toss to coat the noodles and heat through, about 1 minute. Divide noodles between 4 bowls. Sprinkle with additional herbs. Serve with lime wedges, if using.
*This dish can easily be made gluten free by ensuring the condiments contain no gluten.
An exclusive SharethePasta.org recipe.
Shrimp Pad Thai with Bean Sprouts
Amount Per Serving
Calories 317Calories from Fat 99
% Daily Value*
Saturated Fat 2g13%
* Percent Daily Values are based on a 2000 calorie diet.