Our version of this take-out classic is surprisingly easy to make, requiring just one skillet and using pantry staples.
This simplified weeknight recipe still creates classic sweet, sour and salty flavors.
ONE-PAN SHRIMP PAD THAI
By America’s Test Kitchen
- 8 ounces rice noodles (3/8-inch wide)
- 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1/3 cup lime juice (3 limes)
- 1/3 cup packed brown sugar
- 1/4 cup fish sauce
- 8 ounces (4 cups) bean sprouts
- 1/4 cup chopped cilantro
- 1/4 cup dry-roasted peanuts, chopped
Bring 3 quarts water to boil in large saucepan. Place noodles in large bowl. Pour boiling water over noodles. Stir, then let soak until noodles are pliable but not fully tender, stirring once halfway through, 12 to 15 minutes. Drain noodles and rinse under cold running water until water runs clear. Drain well and set aside.
Pat shrimp dry with paper towels.
Heat oil in 12-inch nonstick skillet over medium-high just until smoking. Add shrimp in single layer and cook until spotty brown and cooked through, about 2 minutes per side. Stir in garlic during last minute of cooking. Transfer shrimp to plate and tent loosely with foil.
In small bowl, whisk together lime juice, sugar and fish sauce. Add noodles and lime juice mixture to now-empty skillet and cook over medium heat until thickened slightly, about 4 minutes.
Add sprouts and shrimp to skillet and cook until warmed through and noodles are well coated and tender, about 3 minutes. Sprinkle with cilantro and peanuts. Serves 4.
Approximate nutritional information, per serving: 478 calories, 10 g total fat, 1 g saturated fat, 143 mg cholesterol, 1,894 mg sodium, 76 g carbohydrate, 2 g fiber, 21 g sugar, 21 g protein.