Garlic Butter Shrimp Pad Thai
Overview
- Yield: 4 servings
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
Ingredients
-
8 ounces wide rice noodles
-
3-4 tablespoons low sodium soy sauce, using more or less to taste
-
2 tablespoons fish sauce
-
2 tablespoons white vinegar
-
3 tablespoons honey or maple
-
1/4-1 teaspoon chili flakes, plus more for serving
-
1 pound raw jumbo shrimp, peeled and deveined
-
3 tablespoons peanut oil or extra virgin olive oil
-
4-6 cloves garlic, finely chopped or grated
-
3 tablespoons salted butter
-
2-3 eggs, beaten
-
2 cups bean sprouts or chopped baby bok coy (or other greens)
-
4 green onions, chopped, plus more for serving
-
1/4 cup roasted peanuts, chopped
-
Thai or regular basil and limes, for serving
Method
- Cook the rice noodles according to packaged directions.
- To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.
- Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.
- Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.
- Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.
References and Acknowledgments
Tags
verified