8 ounces wide rice stick noodles (Banh Pho)
1/4 cup ketchup
2 teaspoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons peanut oil, divided
1 pound medium shrimp, peeled and deveined
2Â large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts
Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
7 comments
What is fish sauce?
Just fermented fish. Smells really bad, makes food taste excellent.
I made this for dinner and my husband and I loved it! He asked that I keep this recipe in regular rotation since Pad Thai is one of his favorites! I couldn’t find bean sprouts and the two local grocery stores I visited so I replaced it with Green Beans and it was delicious!
If you’ve got a spiralizer, daikon or zucchini noodles can work in place of rice noodles and it’s extra servings of veggies
Erika, I love your site. What kind of sugar do you use?
Brown sugar – turbinado, to be specific, or demerara, or coconut sugar, or maple syrup, or (in the spring time) honey. I don’t use much of it at all, either. It all just depends on what I’m doing.
I just found your blog recently and I can’t wait to your recipes
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