This dish is a flavor bomb that's quick to prepare and comes together in one pan. Find dried rice stick noodles in the international aisle of the grocery store and at most Asian markets (look for the flat type, not vermicelli). We used readily available ingredients here, but if you have tamarind paste on hand, its sour-fruity flavor will give the dish authentic flavor. Substitute it in equal part for about half of the lime juice, and decrease the brown sugar by one-quarter. The recipe is a Yummly original created by Julia Lee.
- Place the noodles in a large heatproof bowl and pour in enough boiling water to cover by 1 inch. Set aside and let the noodles rehydrate until al dente, 5-8 minutes. Drain noodles in a colander and rinse with cold water. Set noodles aside in colander.
- Zest two of the limes. Squeeze them, and one or two additional limes as needed, to make 1/3 cup juice. Transfer to a small bowl and add the sugar, fish sauce, chili garlic sauce, and Worcestershire and stir until sugar dissolves. Set sauce aside. Thinly slice the green onions and set aside for garnish. Chop the peanuts and set aside for garnish.
- Heat the oil in a wok or large heavy-bottomed saute pan over medium-high heat. Add the shrimp and cook until barely pink, about 1 minute. Break the eggs into the pan and stir a few times with the tongs to create large curds. Cook until egg is just set, about 20 seconds. Add the sauce and bring to a boil, stirring until sugar dissolves. Add the noodles and bean sprouts and toss until noodles absorb the sauce and are tender, 4-5 minutes.
- Transfer the pad Thai to serving bowls. Top each serving with the reserved green onions and peanuts and serve immediately.
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|Calories630Calories from Fat250|
|% DAILY VALUE|
|Calories from Fat250|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.