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1
For the Pad Thai sauce (yields approximately 8 fluid ounces): Combine all the Pad Thai sauce ingredients in a 2-quart saucepan and bring to a boil.
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2
Simmer for 30 minutes.
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3
Remove from heat.
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4
Let it cool to room temperature and then store in a jar and cover with lid.
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5
You will only use a portion of the sauce for the Pad Thai.
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6
Store extra in the refrigerator for 4 weeks or longer.
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7
For the Pad Thai: In a 4-quart saucepan, bring the water to a boil.
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8
Turn off the heat.
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9
Add 1/4 teaspoon of oil into the water and then quickly immerse rice noodles into the hot water.
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10
Stir gently.
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11
Cover with the lid and then let them stand for 3 to 5 minutes until the noodles are soft yet firm.
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12
Check noodles frequently to prevent overcooking.
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13
Drain and rinse noodles in a strainer under cold water for 30 seconds.
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14
Transfer the noodles into a bowl and set aside.
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15
Heat a saute pan over high heat until smoky hot.
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16
Add 1 tablespoon of oil and wait for 10 seconds or until the oil is hot.
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17
Pour eggs into the oil and fry until scrambled to your liking.
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18
Place eggs in a bowl and set aside.
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19
In the same saute pan, over high heat, heat another 1 tablespoon of oil until hot.
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20
Add shrimp, fresh ginger, and pickled ginger and stir-fry for 5 minutes or until the shrimp is cooked.
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Use a spatula to push the fried shrimp and ginger to the side of the saute pan.
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22
Add the rest of the oil and the drained softened rice noodles.
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23
Stir quickly and then combine with shrimp, ginger, and scrambled eggs.
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24
Add 1 tablespoon of water at a time if the noodles are too firm.
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25
Add Pad Thai sauce and red pepper sauce.
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26
Stir-fry until the noodles are evenly coated with sauce, and all ingredients are well mixed, approximately 2-3 minutes.
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27
Stir in mung bean sprouts and mix briefly, approximately 1 minute.
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28
Turn off heat.
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29
Garnish with Chinese chives, peanuts, and lime wedges.
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30
Serve immediately.
