- 8 oz rice noodles
- 1 Tbsp peanut butter
- 3/4 Tbsp chili sauce
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 Tbsp light brown sugar
- 1 tsp Sriracha (optional)
- 1/4 bunch scallions, cut into 1" pieces
- 1 Tbsp peanuts, rough chopped
- 12 oz shrimp
- 1 clove garlic, minced
- 1/2 cup bean sprouts
- 1 lime, cut into 4 wedges
- 1 egg
- Place 6 cups water in a medium pot and boil over high heat, then place noodles in a large bowl and pour over boiling water. Allow noodles to soak for 10 minutes, then drain and rinse under cold water for 30 seconds. Set aside.
- In a medium bowl, whisk together peanut butter, 1/2 Tbsp hot water, chili sauce, fish sauce, soy sauce, light brown sugar, and Sriracha (if desired). Set aside.
- Gently crack egg into a small bowl and beat with a fork. Heat 1 tsp vegetable oil in a small nonstick pan over medium heat. When oil is shimmering, add egg and lightly scramble in pan until firm, about 2 minutes. Remove to a small bowl.
- Rinse shrimp and pat dry with paper towel. Heat 1 Tbsp vegetable oil in a large pan over medium-high heat. When oil is shimmering, add shrimp and minced garlic. Cook until shrimp is just pink and garlic is golden, about 1.5 minutes per side. Remove to a plate and set aside.
- Heat 1 Tbsp vegetable oil in pan from shrimp over medium-high heat. When oil is shimmering, add noodles and sauce to pan. Toss to coat. Cook, stirring constantly, until noodles are tender, about 2-3 minutes. Add cooked shrimp and scrambled egg. Stir in chopped scallions and bean sprouts. Taste and add salt as needed.
- Divide pad thai evenly between 2 bowls. Garnish with chopped peanuts and lime wedges. Serve immediately.
Recipe provided by Stacey Stauffer.