-
1
Put the noodles in a large bowl and cover with very hot water.
-
2
Let soak until just pliable, about 5 minutes.
-
3
Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
-
4
Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice, and chiles.
-
5
In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering.
-
6
Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes.
-
7
Add the pad thai noodles and stir-fry until heated through, about 2 minutes.
-
8
Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes.
-
9
Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet.
-
10
Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute.
-
11
Add the scallions and toss everything together, keeping the eggs relatively intact.
-
12
Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes.
-
13
Transfer the pad thai to a platter.
-
14
Top with peanuts, cilantro, and bean sprouts, and serve with lime wedges.
-
15
Looking for more quick and easy recipes?
-
16
Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
