Quick Shrimp Pad Thai

Quick Shrimp Pad Thai
Photo by Scott Phillips


  • 1 Tbs. soy sauce
  • 1 tsp. vegetable oil
  • 1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield ½ cup)
  • 6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup)
  • 2 Tbs. granulated sugar
  • 3 oz. dried wide (pad thai) rice noodles
  • 1 lime, cut into wedges for serving
  • + 8 more ingredients
    • 1 tsp. minced garlic
    • 1 tsp. hoisin sauce
    • 1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
    • 1/3 cup coarsely chopped fresh cilantro
    • 2 Tbs. crushed unsalted roasted peanuts
    • 2 Tbs. fish sauce
    • 1-½ cups bean sprouts
    • 10 mint leaves, torn into small pieces

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, so...

View full recipe at Fine Cooking


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