How to Make Pad Thai Noodles with Shrimp

Moon Cho shows you how to make Pad Thai noodles with shrimp, fresh bean sprouts, and crunchy peanuts in a savory Pad Thai sauce without going to an Asian market. All the ingredients can be found in your local supermarket so now you can make your own Pad Thai at home.

Ingredients

Pad thai noodles 8 Ounce
Shrimp 20 Medium , peeled, deveined
Eggs 2 Medium , beaten
Scallions 3 Medium , diced
Cilantro leaves 1 Cup (16 tbs)
Bean sprouts 2 Cup (32 tbs)
Peanuts 1/4 Cup (4 tbs) , roughly chopped
Garlic 3 Clove (15 gm) , minced
Vegetable oil 2 Teaspoon
For the sauce
Lime juice 6 Tablespoon
Fish sauce 5 Tablespoon
Sugar 4 Tablespoon
Chili powder 2 Teaspoon

Directions

GETTING READY

1. In a pot bring water to boil. Once boiled turn off the heat. Put the noodles in it and soak for 10 minutes. Drain and rinse in cold water. Set aside.

2. SAUCE: In a bowl mix lime juice, fish sauce, sugar and chilli pepper. Whisk well till combined. Set aside.

MAKING

3. In a pan heat 1 teaspoon of oil. Put in garlic and sauté for few seconds or till they turn fragrant. Put in the shrimp and sauté for a few minutes r till they curl up and turn pink. Transfer into a bowl.

4. In the same pan heat 1 teaspoon of oil. Pour the eggs and scramble them for few seconds. Add the cooked noodle and pour the sauce over it. Using a tong toss it well till all the noodles are coated evenly with the sauce.

5. Return the shrimp and toss well again. Put in the bean sprouts and scallions. Toss well till combined. Turn off the heat and add the cilantro and peanuts. Mix well.

SERVING

6. In a serving plate, serve the Pad Thai noodles hot as it is.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 528Calories from Fat 100

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 1740 mg72.5%

Total Carbohydrates 77 g25.7%

Dietary Fiber 3 g12%

Sugars 19 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet