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pad-thai.md

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+---
+id:
+aliases: []
+title: Pad Thai
+tags:
+  - type/recipe
+---
+# 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.