We asked our followers on Twitter, “Pad Thai, or homemade sushi?” The response was unanimous: Pad Thai. Believe it or not, we didn’t have to adjust this recipe to incorporate rice. Pad Thai is traditionally prepared with rice noodles. Typically, rice noodles are made from just rice flour and water, giving them a semi-transparent color and a distinctive taste. They’re also usually gluten free. You can find rice noodles in specialty Asian food markets; it’s very likely that your local general supermarket will stock them as well.
8 ounces uncooked flat rice noodles
3 tablespoons brown sugar
4 tablespoons low sodium soy sauce
3 tablespoons fish sauce
3 tablespoons lime juice
1 1/2 tablespoon Sriracha
3 tablespoons canola oil
1 cup scallions
8 ounces peeled and deveined large shrimp
2 eggs, scrambled
4 garlic cloves, minced
1 cup fresh bean sprouts
1/4 cup crushed unsalted dry-roasted peanuts
Combine sugar, soy sauce, fish sauce, Sriracha, and lime in a bowl. Set aside.
Cook noodles to package directions. Do not prepare in advance — if you let them sit for too long they’ll become a sticky mess.
Add oil, half the scallions, garlic, and shrimp to a heated medium skillet. Stir until shrimp is cooked.
Set shrimp aside, add eggs to pan and stir until scrambled.
Add shrimp back into the skillet, along with the cooked noodles and bean sprouts. Lower heat and mix in the sauce.
Transfer to serving dish and garnish with crushed peanuts, a slice of lime, and the rest of the scallions.