Our version of this classic uses accessible ingredients to re-create the sweet, sour and salty flavors of what is normally a complex dish. It is surprisingly easy to make and requires just one skillet.
ONE-PAN SHRIMP PAD THAI
- By America’s Test Kitchen
- 8 ounces (3/8-inch-wide) rice noodles
- 3 quarts boiling water
- 1/3 cup packed brown sugar
- 1/4 cup fish sauce
- 1/3 cup lime juice (3 limes)
- 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 8 ounces (4 cups) bean sprouts
- Fresh cilantro
- 1/4 cup dry-roasted peanuts, chopped
Place noodles in large bowl; cover with boiling water. Stir, then let soak until noodles are soft and pliable but not fully tender, 12 to 15 minutes; stir once halfway through.
Drain noodles and rinse until water runs clear. Drain well.
While noodles are soaking, whisk sugar, fish sauce, and lime juice together in bowl; set aside.
Pat shrimp dry with paper towels.
Heat oil in 12-inch nonstick skillet over medium-high until just 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.
Add noodles and lime juice mixture to now-empty skillet and cook over medium heat until sauce is thickened slightly, about 4 minutes.
Add sprouts and shrimp; cook until both are 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, 1g saturated fat, 143 mg cholesterol, 1,894 mg sodium, 76 g carbohydrate, 2 g fiber, 21 g sugar, 21 g protein