zmVault/source/pad-thai.md

Pad Thai

• Prep: 9 minutes
• Cook: 6 minutes
• Total: 15 minutes
• Servings: 3 servings

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/large shrimp, peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp--- If using thawed, lightly pat the shrimp dry prior to cooking)
• 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

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

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

Instructions

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

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

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 chopped 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 lime wedges.

Notes

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

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