---
title: Pad Thai
tags:
  - topic/hobbies/cooking
up: "[[recipes]]"
---
# Pad Thai

## Ingredients

### For the Stir-Fry

* **4 oz** dry brown rice noodles
* **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
* **8 oz** medium or large shrimp, peeled and deveined
* **2 cloves** garlic, minced
* **2** large eggs or **1⁄2 cup** egg substitute
* **1⁄2 cup** bean sprouts
* **1⁄2 cup** grated carrots
* **2** large (or **3** small) green onions, finely chopped
* **1⁄4 cup** peanuts, finely chopped
* **1⁄4 cup** fresh cilantro, chopped
* **1** lime, quartered

#### Notes

* Use either fresh shrimp or thawed frozen shrimp.
  If using thawed, lightly pat the shrimp dry prior to cooking.

* For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.

* If you cannot find fresh bean sprouts,
  you can substitute with rinsed, canned bean sprouts
  or another fresh vegetable.
  Note that canned bean sprouts have a more fermented taste.

### For the Sauce

* **2 tbsp.** fish sauce
* **1 1⁄2** tbsp. rice vinegar
* **1 tbsp.** low-sodium soy sauce
* **2 tbsp.** water
* **1-3 tbsp.** honey
* **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce

#### Notes

* For a sweeter pad thai, add additional honey or a little brown sugar.
  For spicier, add additional chili paste.

## Instructions

1. Cook the **noodles** until soft, but not mushy.
   Drain and rinse under cool water.

2. In a small bowl, whisk together the **sauce**.

3. Heat the oil in a large non-stick skillet or wok over medium-high heat.
   Add the **shrimp** and saute about 2 minutes,
   or just until the shrimp begins to turn pink.

4. Add the **garlic** and **noodles**.
   Stir continuously to coat the noodles and shrimp with the garlic,
   then push the ingredients over to one side of the pan.

5. Crack the **eggs** into the empty side of the pan
   and break apart the yolk with the spatula.
   Let cook for 30 seconds, until just beginning to set.

6. Add the sauce and stir everything to combine.

7. Add the **bean sprouts**, **carrots**, and **green onions**
   and let cook about 1 minute,
   or until the bean sprouts are crisp-tender.

8. Sprinkle on the **peanuts** and **cilantro**.
   Serve immediately with the **lime wedges**.

## Notes

* Keep leftovers in an airtight container
  in the refrigerator for up to 4 days.

* To reheat: Warm in the microwave
  with a splash of water or chicken broth
  to keep the noodles from drying out.
