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 noodles in a large heatproof bowl and pour in enough boiling water to cover by 1 inch. Set aside to let noodles rehydrate until al dente, 5-8 minutes. Drain noodles in a colander and rinse with cold water. Set noodles aside in colander.
- Zest 2 limes and squeeze enough of the fruit until you have 1/3 cup juice. Transfer to a small bowl and add sugar, fish sauce, chili garlic sauce, and Worcestershire and stir until sugar dissolves. Set sauce aside. Thinly slice green onions and set aside for garnish. Chop peanuts and set aside for garnish.
- Heat oil in a wok or large heavy-bottomed saute pan over medium-high heat. Add shrimp and cook until barely pink, about 1 minute. Break eggs into pan and stir a few times with tongs to create large curds; cook until egg is just set, about 20 seconds. Add sauce and bring to a boil, stirring until sugar dissolves. Add noodles and bean sprouts and toss until noodles absorb the sauce and noodles are tender, 4-5 minutes.
- Transfer pad Thai to bowls. Top each serving with 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.