30-Minute Weeknight Pad Thai

Method · 9 steps

1. 1

   Soak rice noodles in very warm tap water (not boiling) for 15 minutes until flexible but still firm. Drain and toss with 1 tsp oil to prevent sticking.

2. 2

   In a small bowl, whisk tamarind paste, fish sauce, brown sugar, rice vinegar, and sriracha until sugar dissolves. This is your pad Thai sauce.

3. 3

   Heat a large wok or 12-inch skillet over high heat until smoking. Add 1 tbsp oil and swirl.

4. 4

   Add shrimp in a single layer. Sear 60 seconds, flip, cook 45 more seconds until just pink. Transfer to a plate — they'll finish cooking later.

5. 5

   Add remaining 2 tbsp oil to the wok. Add garlic and shallot, stir-fry 20 seconds until fragrant. Push to one side.

6. 6

   Pour beaten eggs into the empty side. Let set 15 seconds, then scramble into large curds. Break apart.

7. 7

   Add drained noodles and sauce. Toss with tongs for 2-3 minutes until noodles absorb the sauce and turn mahogany brown. Keep moving or they'll clump.

8. 8

   Return shrimp, add half the bean sprouts and scallions. Toss 30 more seconds — vegetables should still be crunchy.

9. 9

   Plate immediately. Top with remaining bean sprouts, peanuts, cilantro, and a lime wedge. Squeeze lime at the table.