Pad Thai Quickfire Recipe

Pad Thai
by Chef Rose Bud

Join Chef Mom Rosebud Benitez for another round of 10-minute kitchen wonders here on Quickfire, a step-by-step guide to delicious everyday meals for the busy you.

We're suckers for pad thai and can slurp down a plate of these tangy-sweet noodles faster than you can squeeze a lime wedge. A faster, simpler version of pad thai, this yummy recipe will leave you craving more.

• 12 medium fresh shrimp, peeled and deveined
• 1 (8 ounce) package rice noodles
• 1 1/2 teaspoons vegetable oil
• 1 onion, diced
• 1 teaspoon minced garlic
• 1 tablespoon ketchup
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 1 lemon, sliced
• 2 eggs, lightly beaten
• 1/4 pound bean sprouts
• 1/2 cup unsalted dry-roasted peanuts, chopped
• 1/4 pound bean sprouts
• 1/2 cup chopped peanuts
• 1/4 cup coarsely chopped cilantro
• Ajinomoto Umami Super Seasoning

 

1. In a medium bowl, soak the noodles in cold water; drain. Cover; drain. Place in hot water. Drain.

2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes.

3. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Add Ajinomoto Umami Super Seasoning.

4. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.