I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.
Ingredients
- rice noodles: 1 pack (8 ounce pack, dried)
- peanut oil: 2 tsp
- onion: 1 piece (diced)
- garlic: 2 clove (minced)
- rice wine vinegar: 3 Tbsp
- ketchup: 3 Tbsp
- fish sauce: 3 Tbsp
- sweet chili sauce: 3 Tbsp
- creamy peanut butter: 2 Tbsp
- light soy sauce: 1 Tbsp
- lime juice: 1 Tbsp (fresh)
- white sugar: 1 Tbsp
- red pepper flakes: 1 tsp
- cayenne pepper: 0.5 tsp
- uncooked medium shrimp: 12 piece (peeled and deveined)
- eggs, lightly: 2 piece (beaten)
- unsalted dry-roasted peanuts: 1 cup (chopped)
- bean sprouts: 0.5 pound
- carrots: 0.25 cup (shredded, optional)
- lime: 0.5 piece (cut into wedges)
- green onions: 0.25 cup (chopped)
- cilantro: 0.25 cup (coarsely chopped)
Metric Conversion
Stages of cooking
-
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
-
Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
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Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
-
Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
-
Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
