Pad thai is one of the most popular noodle dishes for a reason—it perfectly unites flavors (sweet, tangy, spicy, fishy) and textures (chewy, crunchy, tender) and is naturally gluten-free. This version, which uses readily available ingredients, comes together in less time than it takes to order from your local Thai restaurant.
4 ounces dried pad thai noodles
2 tablespoons light brown sugar
2 tablespoons freshly squeezed lime juice, plus wedges for serving
1 tablespoon Asian fish sauce
1 small Thai bird or serrano chile, thinly sliced
3 tablespoons neutral oil, such as canola or grapeseed
½ cup thinly sliced shallot (1 medium)
1 large garlic clove, minced
8 ounces spot shrimp, peeled and deveined, cut into pieces if large Available In Our Premium Subscription Box
2 large eggs, beaten
2 scallions, white and green parts, thinly sliced
Chopped roasted peanuts, fresh cilantro, and bean sprouts for serving
Prep the Noodles and Sauce
In a large bowl, cover the noodles with boiling water and let soak until softened, about 10 minutes. Drain the noodles in a colander and rinse with cold water. Shake and toss the noodles occasionally. Meanwhile, in a small bowl, whisk together the brown sugar, lime juice, fish sauce, and chile.
Cook the Aromatics
In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add the shallot and garlic and cook, stirring occasionally, until lightly browned, about 2 minutes.
Begin Stir Fry
Add the drained noodles to the skillet and stir-fry until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until beginning to turn pink, about 2 minutes. Push the noodles and shrimp to one side of the pan and add the remaining 1 tablespoon oil to the empty side. Add the beaten eggs and cook, stirring occasionally, just until large curds form, about 30 seconds. Add the scallions and toss everything together without breaking up the eggs too much.
Finish and Serve
Stir the reserved sauce, then add to the skillet. Stir-fry until the noodles are coated with the sauce, 2 to 3 minutes.
Transfer the pad thai to plates and garnish with peanuts, cilantro, and bean sprouts. Serve with lime wedges.
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Pair it Up
Pour something cold and refreshing with a little acidity to balance the sweetness and spice of pad thai. For wines, look for an off-dry riesling, sauvignon blanc, or a semi-sparkling txakoli and for beers, go for a Belgian-style witbier.
Level It Up
Tart and tangy tamarind puree is a traditional ingredient. Use 1 tablespoon puree in place of the lime juice for a more authentic flavor.