Thai Noodles with Shrimp (Pad Thai)

Here is a recipe from my good friend Nina Simonds. She is one of the best experts in this country in Asian cooking — she is a great cook and a great teacher!


  • 1 lb. medium shrimp, peeled, scored down the back, and deveined, and rinsed
  • 3 large eggs, lightly beaten
  • 2 Tbs. minced garlic
  • 1/3 cup fish sauce
  • 1/4 cup ketchup
  • 1-1/2 Tbs. sugar
  • 3 Tbs. water
  • 6 oz. flat rice stick noodles, softened in hot water and drained
  • 3 Tbs. minced scallion greens
  • 3/4 cup mung bean sprouts
  • 1/4 cup finely chopped dry-roasted peanuts
  • 1/2 tsp. crushed red pepper
  • 2-1/2 Tbs. coarsely chopped fresh cilantro
  • 2 limes, cut into 6 wedges each


Heat a wok or a heavy skillet over high heat. Add 1 Tbs. of the oil and heat until very hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1-1/2 minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.

Place the rice stick noodles in a medium bowl and cover with hot water for 5 to 10 minutes. Drain.

In a small bowl mix together the fish sauce, ketchup, sugar and water to make sweet and sour sauce.

Reheat the wok over medium-high heat. Add the remaining 3 Tbs. of oil and heat until hot, about 30 seconds. Add the eggs and cook, stirring to scramble them, until just set. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the sweet and sour sauce and the rice noodles and toss for 3-4 minutes, until the noodles have absorbed the sauce and are tender. Add the shrimp and bean sprouts and toss to mix. Transfer onto a serving platter and sprinkle with the scallion greens, peanuts, red pepper, and cilantro. Arrange the lime wedges around the noodles and serve.