Shrimp Pad Thai

• •
  Rice Noodles, Dry(113g)
• •
  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Shrimp(227g)
• •
  Garlic(120g)
• •
  Egg, Whole, Large
• •
  Bean Sprouts(120g)
• •
  Carrots(120g)
• •
  Green Onion (Scallion)
• •
  Peanuts(60g)
• •
  Cilantro, Fresh(60g)
• •
  Lime wedges (for serving)
• •
  Fish sauce(30g)
• •
  Vinegar, Rice, Seasoned(23g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  2 tablespoons water
• •
  Honey(15g)
• •
  Chili Paste, Sambal Oelek(15g)

Instructions

1. 1Cook the rice noodles according to package directions over medium-high heat until soft but not mushy (typically 4–5 minutes). Drain and rinse under cool water until completely cooled.
2. 2In a small bowl, whisk together the fish sauce, rice vinegar, soy sauce, honey, and chili paste until combined. Taste and adjust sweetness or heat as needed.
3. 3Heat the olive oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp and cook 2–3 minutes, stirring occasionally, until they begin to turn pink and opaque on the outside.
4. 4Add the fresh garlic and cooked noodles to the shrimp. Stir continuously for 1–2 minutes until the noodles are coated and heated through, then push all ingredients to one side of the pan.
5. 5Crack the eggs into the empty side of the skillet over medium-high heat. Break apart the yolks with a spatula and cook 30 seconds until just beginning to set, then stir the egg in with the noodles.
6. 6Pour the sauce over the noodle mixture and stir for 1–2 minutes until the shrimp reaches an internal temperature of 165°F and the noodles are evenly coated.
7. 7Add the carrots, bean sprouts, and green onions. Cook over medium-high heat for 1–2 minutes, stirring gently, until the bean sprouts are crisp-tender.
8. 8Divide the pad thai evenly into 3 airtight containers while hot. Top each portion with peanuts and cilantro before serving or storing. Refrigerate up to 3 days.