Name: Shrimp Pad Thai
Yield: Makes 4 Servings
Cuisine: Thailand
Ingredients: Lime, 1, cut into wedges (optional); Medium rice noodles, 10 oz (315 g); Peanut or canola oil, 1 tablespoon; Asian fish sauce, 3 tablespoons; Chile sauce such as Sriracha, 1 teaspoon, plus more for seasoning; Black bean sauce, scant 1 tablespoon; Ketchup, ⅓ cup (3 fl oz/80 ml), plus more for seasoning; Bean sprouts, 2 cups (8 oz/250 g); Fresh ginger, 1 tablespoon minced; Green (spring) onions, 3, white parts minced and green tops thinly sliced; Egg, 1, lightly beaten; Shrimp (prawns), ⅓ lb (155 g), peeled, deveined, and halved lengthwise; Dry-roasted peanuts, 2 tablespoons chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Medium rice noodles, 10 oz (315 g)
Bean sprouts, 2 cups

Method

Cook the noodles and sprouts

Bring a large saucepan of water to a boil. Add the noodles, turn off the heat, and let stand, stirring occasionally, until soft, about 10 minutes. Stir in the bean sprouts. Drain the noodles and sprouts.
Stir-fry the shrimp

Meanwhile, in a small bowl, combine the ketchup, black bean sauce, chile

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Shrimp Pad Thai

Ingredients

Method

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