Step 1 of 4
Quick and Easy Pad Thai
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.
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Step 2 of 4
Quick and Easy Pad Thai
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.
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Step 3 of 4
Quick and Easy Pad Thai
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.
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Step 4 of 4
Quick and Easy Pad Thai
Transfer the pad Thai to serving bowls. Top each serving with the reserved green onions and peanuts and serve immediately.