PAD THAI

Servings: 2


The method in this tasty pad thai is dead simple. You don’t need a super high-powered wok burner; you don’t even need a wok. And even though Thai noodle dishes in restaurants often include hard-to-find ingredients like bamboo shoots or Thai basil, you won’t need them here; your local supermarket should have everything you need.


Ingredients
3 oz. dried wide (pad thai) rice noodles
2 Tbs. fish sauce
2 Tbs. granulated sugar
1 Tbs. soy sauce
1 tsp. hoisin sauce
1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
1 tsp. vegetable oil
1 tsp. minced garlic
6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup)
1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
1-1/2 cups bean sprouts
2 Tbs. crushed unsalted roasted peanuts
1/3 cup coarsely chopped fresh cilantro
10 mint leaves, torn into small pieces
1 lime, cut into wedges for serving

Preparation
Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 20 minutes. Meanwhile, prep the rest of the ingredients. Drain the noodles in a colander (no need to pat dry).
In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce.
Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 Tbs. of water and cook another minute. Add the bean sprouts and stir-fry until they’re slightly limp, 1 to 2 min. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side.