Pad Thai

Name: Pad Thai
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 6 ounces rice stick noodles; 1 teaspoon cornstarch; 1 teaspoon toasted sesame oil; 8 ounces large shrimp (can substitute with chicken, pork, or lobster); 2 tablespoons Thai fish sauce; 2 tablespoons soy sauce; 1/4 cup fresh lime or lemon juice; 3 tablespoons sugar; 5 tablespoons peanut oil, divided; 3 eggs; 1/2 cup scallion (white part only); 1 to 2 small green chiles; 1 small garlic clove; 1/2 cup fresh bean sprouts; 1/3 cup roasted peanuts; 1/4 cup basil leaves; 1/4 cup cilantro; 2 teaspoons dried shrimp; 1/2 teaspoon crushed red pepper flakes; lime wedges

Pairs With Sauvignon Blanc

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Difficulty:: Medium
Prep Time:: 30 minutes
Cook Time:: 20 minutes
Total Time:: 50 minutes
Yield:: 4 to 6 servings

Ingredients

6 ounces rice stick noodles 12 ounces rice stick noodles
1 teaspoon cornstarch 2 teaspoons cornstarch
1 teaspoon toasted sesame oil 2 teaspoons toasted sesame oil
8 ounces large shrimp (can substitute with chicken, pork, or lobster) 16 ounces large shrimp (can substitute with chicken, pork, or lobster)
2 tablespoons Thai fish sauce 4 tablespoons Thai fish sauce
2 tablespoons soy sauce 4 tablespoons soy sauce
1/4 cup fresh lime or lemon juice 1/2 cup fresh lime or lemon juice
3 tablespoons sugar 6 tablespoons sugar
5 tablespoons peanut oil, divided 10 tablespoons peanut oil, divided
3 eggs 6 eggs
1/2 cup scallion (white part only) 1 cup scallion (white part only)
1 to 2 small green chiles 2 to 4 small green chiles
1 small garlic clove 2 small garlic cloves
1/2 cup fresh bean sprouts 1 cup fresh bean sprouts
1/3 cup roasted peanuts 2/3 cup roasted peanuts
1/4 cup basil leaves 1/2 cup basil leaves
1/4 cup cilantro 1/2 cup cilantro
2 teaspoons dried shrimp 4 teaspoons dried shrimp
1/2 teaspoon crushed red pepper flakes 1 teaspoon crushed red pepper flakes
lime wedges lime wedges

Instructions

Soak in hot water to cover until softened, 20 to 30 minutes: 6 ounces rice stick noodles Drain; cover and set aside.
Stir together well in a medium bowl: 1 teaspoon cornstarch 1 teaspoon toasted sesame oil Add and toss to coat: 8 ounces large shrimp, peeled, deveined, and split lengthwise in half Marinate for 15 to 20 minutes.
Stir together in a small bowl: 2 tablespoons Thai fish sauce 2 tablespoons soy sauce 1/4 cup fresh lime or lemon juice 3 tablespoons sugar.
Heat wok or large skillet over high heat until hot. Pour in: 1 tablespoon peanut oil Swirl the oil around the pan until very hot but not smoking. Add the shrimp and stir-fry 30 to 45 seconds. Drain the shrimp in a colander.
Reheat the pan until hot. Pour in: 2 tablespoons peanut oil Swirl briefly, then slowly pour into the pan and cook, stirring vigorously, until set: 3 eggs, well beaten Remove to a plate, heat the pan again until hot. Pour in: 2 tablespoons peanut oil Swirl until very hot but not smoking. Add and stir-fry until the garlic browns very slightly: 1/2 cup 1 1/2 inch pieces scallion (white part only) 1 to 2 small green chiles, seeded and chopped 1 small garlic clove, finely minced.
Add the noodles and stir until well coated. Add the fish sauce mixture and stir well, then add the shrimp and eggs and stir well. In order listed, stir in: 1/2 cup fresh bean sprouts 1/3 cup roasted peanuts, coarsely chopped 1/4 cup basil leaves, cut into thin strips 1/4 cup cilantro leaves 1/2 teaspoons crushed red pepper flakes Garnish with lime wedges.