• 4servings
  • 30minutes
  • 495calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 package(s) (7- to 8-ounce) rice stick noodles (rice vermicelli) , or 8 ounces angel hair pasta per recipe 25 cup(s) fresh lime juice

  2. 1/4 cup(s) Asian fish sauce (nam pla)

  3. 2 tablespoon(s) sugar

  4. 1 tablespoon(s) peanut or canola oil

  5. 8 ounce(s) medium shrimp , shelled and deveined, then cut lengthwise in half 2q clove(s) garlic , finely chopped 25 teaspoon(s) crushed red pepper

  6. 3 large eggs , lightly beaten

  7. 6 ounce(s) (about 2 cups) fresh bean sprouts , rinsed and drained

  8. 25 cup(s) unsalted roasted peanuts , coarsely chopped

  9. 3 green onions , thinly sliced

  10. 5 cup(s) (loosely packed) fresh cilantro leaves

  11. Lime wedges

Instructions Jump to Ingredients ↑

  1. In large bowl, soak rice stick noodles, if using, in enough hot water to cover, for 20 minutes; drain. With kitchen shears, cut noodles into 4-inch lengths. If using angel hair pasta, break in half, cook in large saucepot as label directs, then drain and rinse with cold running water.

  2. Meanwhile, in small bowl, combine lime juice, fish sauce, and sugar. Prepare all remaining ingredients and place next to stove for easy assembly.

  3. In 12-inch skillet, heat oil over high heat until hot but not smoking. Add shrimp, garlic, and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring, 2 minutes. Add fish-sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.

  4. Transfer pad thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges.


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