Shrimp Pad Thai

12 ounces rice vermicelli noodles

1/3 cup peanut or vegetable oil

1 tablespoon minced garlic

8 ounces (30 to 35 per lb.) raw shrimp, peeled and deveined

5 green onions, cut into 2-in. pieces

1 tablespoon dried shrimp*, minced

2 cups bean sprouts, divided

1/3 cup Vietnamese or Thai fish sauce

2 tablespoons ketchup

2 tablespoons sugar

1 teaspoon red chile flakes

2 large eggs, slightly beaten

1/2 cup cilantro leaves

1/3 cup chopped roasted unsalted peanuts (optional)

6 to 8 lime wedges

Sriracha* (Asian red chile sauce; optional)

Step 1

Soak vermicelli noodles in a bowl of very hot water until soft, about 15 minutes, stirring often to prevent sticking.

Step 2

Meanwhile, heat a large wok or frying pan over high heat. Pour in oil and carefully swirl to coat sides. Add garlic, shrimp, and green onions and cook 2 minutes, stirring often. Stir in dried shrimp, 1 cup bean sprouts, the fish sauce, ketchup, sugar, and chile flakes. Push shrimp mixture to one side of pan and carefully pour eggs onto other side, trying to coat pan evenly. Let cook undisturbed 1 minute, then quickly scramble with other ingredients.

Step 3

Drain noodles and add to egg mixture. Cook until noodles start to brown slightly, 3 to 4 minutes, stirring once or twice.

Step 4

Transfer to plates. Top with remaining bean sprouts, the cilantro, and peanuts. Serve with lime wedges and Sriracha.

Step 5

*Available in the Asian-foods section of well-stocked grocery stores.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 321Calories from Fat 34

% Daily Value *
Total Fat 12g19%

Saturated Fat 2.2g12%
Cholesterol 97mg33%
Sodium 643mg27%
Total Carbohydrate 41g14%

Dietary Fiber 1.4g6%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Shrimp Pad Thai