Shrimp Pad Thai

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

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

Asia
Thailand
Fish course
Dinner
Pescatarian
South East Asia

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