Name: One-Pan Shrimp Pad Thai
Total time: 30 min
Cuisine: ThaiAsian
Ingredients: 8 ounces (3/8-inch-wide) rice noodles; 1/3 cup lime juice (3 limes); 1/3 cup packed brown sugar; 1/4 cup fish sauce; 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined; 2 tablespoons vegetable oil; 4 garlic cloves , minced; 8 ounces (4 cups) mung bean sprouts; 1/4 cup chopped fresh cilantro; 1/4 cup dry-roasted peanuts , chopped

Why This Recipe Works

To prepare our pad thai in one skillet, we cooked the components in stages. First came the shrimp, which we cooked until they were just pink and then transferred to a plate. Next we added the soaked rice noodles and cooked them briefly to evaporate any excess moisture. In went a mixture of lime juice, brown sugar, and fish sauce, which we cooked until it thickened slightly, followed by mung bean sprouts and the shrimp. Once the shrimp finished cooking, we sprinkled our pad thai with chopped cilantro and peanuts for freshness and crunch.

Before You Begin

Look for rice noodles at a Thai grocery store or near the Thai ingredients in your supermarket.

Instructions

Soak noodles in hot water until softened, stirring occasionally, about 15 minutes. Combine lime juice, sugar, and fish sauce in bowl. Pat shrimp dry with paper towels. Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke. Add shrimp and garlic and cook, stirring occasionally, until shrimp are pink, about 4 minutes. Transfer to plate.

Return now-empty skillet to medium heat. Drain noodles and add to skillet. Cook until any residual moisture has evaporated, about 2 minutes. Add lime juice mixture and cook until thickened slightly, about 4 minutes. Add sprouts and shrimp to skillet and cook until shrimp are cooked through, about 3 minutes. Transfer to bowl, sprinkle with cilantro and peanuts, and serve.