- Estimated Cooking Time According to Recipe: X
- Actual Cooking Time (Including Prep): 28 Minutes
Mmm. The last time I had pad thai was when I was in Thailand, so I was pretty excited to try out this dish. Pad thai is just one of those famous dishes that I’d like to have memorized, and I can whip up in a few minutes without consulting a recipe. Actually, my first attempt turned out pretty good!
The ingredients are not that complicated either. This version takes only 30 minutes to make as well, so is perfect for a quick dinner, and if you make extra, is good warmed up the next day just by adding fresh herbs and lime juice to spruce up the flavors a bit.
I used fettuccini style rice noodles because it’s what the recipe called for, but you could really use anything available. The flavor isn’t going to change…just the texture.
This recipe had us cook the eggs without whisking them. I’m not sure why. They were a little hard to break up after cooking, so personally, I’d whip them to to scramble them, then fry them, and break them as they cook. Just like regular scrambled eggs.
I’m not sure if this is not the “authentic” way to cook pad thai, but it sure is easier!
I love mung bean sprouts as well, though I always tend to overcook them.
Once the noodles are done boiling, the shrimp is done cooking, and your eggs are fried and broken up, you mix everything together with the sweet and sour mixture. You can see some brow sugar in the bottom of the bowl in this picture below.
Then add the sprouts and peanuts. My advice is to not cook the peanuts. Add them later, to each bowl, to keep them fresh. The soggy peanuts were not very good the next day. Of course, you might polish this off in one night, but still, adding peanuts later allows each person to customize how much nuttiness they want in their meal.
Top with fresh lime juice and cilantro!