Pad Thai (Thai Fried Noodles)
Makes 4 servings
|7-1/4||cups water, divided|
|12||ounces dried thin rice stick noodles|
|4||tablespoons vegetable oil, divided|
|3||tablespoons light brown sugar|
|3||tablespoons soy sauce|
|2||tablespoons lime juice|
|1||tablespoon anchovy paste|
|2||eggs, lightly beaten|
|12||ounces medium shrimp, peeled and deveined|
|2||cloves garlic, minced|
|1/4||to 1/2 teaspoon ground red pepper|
|8||ounces fresh bean sprouts, divided|
|1/2||cup coarsely chopped unsalted dry-roasted peanuts|
|4||green onions with tops, cut into 1-inch lengths|
|1/2||lime, cut lengthwise into 4 wedges, for garnish|
- Place 6 cups water in wok; bring to a boil over high heat. Add noodles; cook 2 minutes or until tender but still firm, stirring frequently. Drain and rinse under cold running water to stop cooking. Drain again and place noodles in large bowl. Add 1 tablespoon oil; toss lightly to coat. Set aside.
- Combine remaining 1-1/4 cups water, brown sugar, soy sauce, lime juice and anchovy paste in small bowl; set aside.
- Heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Transfer to medium bowl; set aside.
- Heat wok over high heat until hot. Drizzle 1 tablespoon oil into wok and heat 15 seconds. Add shrimp and garlic; stir-fry 2 minutes or until shrimp begin to turn pink and opaque. Add shrimp to eggs.
- Heat wok over medium heat until hot. Drizzle remaining 1 tablespoon oil into wok and heat 15 seconds. Stir in paprika and red pepper. Add cooked noodles and anchovy mixture; cook and stir about 5 minutes or until noodles are softened. Stir in 3/4 of bean sprouts. Add peanuts and green onions; toss and cook about 1 minute or until onions begin to wilt.
- Add eggs and shrimp; stir-fry until heated through. Transfer to serving plate and garnish with remaining bean sprouts and lime wedges.
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