Ingredients
- 8 oz rice noodles
- 1 lb shrimp
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 eggs, beaten
- 1 cup bean sprouts
- 1 tbsp dark soy sauce
- 3 green onions, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp crushed red pepper flakes
Instructions
- Soak 8 oz of rice noodles in warm water for 30 minutes. This step is crucial for achieving the perfect noodle texture.
- Boil a pot of water. Once boiling, cook the soaked rice noodles according to package instructions (typically 5-7 minutes). Drain and set aside.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp fish sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 1/2 tsp crushed red pepper flakes. Set aside.
- Remove the tails from your Larry's Catch shrimp. This ensures you get the freshest and best quality shrimp for your Pad Thai.
- In a hot pan, melt 2 tablespoons of butter. Add the shrimp and cook for 2-3 minutes per side until pink. Add 3 cloves of minced garlic halfway through cooking.
- Stir in 1 cup of bean sprouts and 3 chopped green onions. Cook for about 4 minutes until the vegetables are slightly tender.
- Push everything to one side of the pan and crack 2 eggs into the empty space. Scramble the eggs and once they start to set, mix them into the noodle mixture.
- Plate your Pad Thai and garnish with 1/4 cup of chopped peanuts. Serve with a lime wedge on the side for an extra burst of freshness.