The only “faux” part of this cheater pad thai recipe is the use of Italian-style linguine noodles instead of traditional rice noodles. The latter can be difficult to find and will result in gluey, clumpy noodles if overcooked or prepared incorrectly. Use linguine and you’ll get to enjoy all of the wonderful pad thai flavors without dealing with anything tricky.
PER SERVING: CALORIES 435 FAT 11.8g PROTEIN 25g CARB 58g FIBER 4g CHOL 173mg IRON 3mg SODIUM 904mg CALC 78mg
Serves 4 Prep time: 10 minutes Total time: 20 minutes
© 2019 Chungah Rhee / GMC Publications · Reproduced with permission. · Damn Delicious by Chungah Rhee, published by Oxmoor House (£19.99)
You Will Need
Make the sauce: In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, sambal oelek, lime juice, and 1 tablespoon water; set aside.
In a large pot of boiling salted water, cook the pasta according to package instructions. Just 2 minutes before the pasta is cooked, add the bean sprouts; drain well.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Add the shrimp and black pepper, and cook, stirring occasionally, until the shrimp are pink, 2 to 3 minutes.
Add the pasta and sauce to the skillet, and gently toss to combine. Make a well in the center of the skillet, and pour in the beaten eggs. Stir in the eggs until cooked through and well combined, about 2 minutes (see Note).
Serve immediately, topped with the carrot, green onions, peanuts, and cilantro, and garnished with the lime wedges, if desired.
Note: If you want bigger chunks of eggs, scramble them separately, chop, and toss them back into the skillet near the end of cooking.