Shrimp Pad Thai

1. Prep

Soak the wide rice noodles in warm water for 20 minutes until pliable but not fully soft. Drain and set aside. Peel and devein the shrimp, if not already done. Mince the ginger, slice the scallion whites, mince the garlic, slice the fresno chili, and julienne the red bell pepper. In a small bowl, whisk together peanut butter, lime juice, fish sauce, light brown sugar, rice vinegar, and sriracha until well combined. This will be your Pad Thai sauce.

2. Cook Noodles

Bring a pot of water to a boil. Cook the rice noodles according to package instructions, usually for just a few minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

3. Sweat Aromatics

In a large pan or wok, heat avocado oil over medium heat. Add the minced ginger, scallion whites, minced garlic, and sliced fresno chili. Cook until aromatic but not browned, about 1 minute.

4. Cook Vegetables

Add the julienned red bell pepper to the pan. Stir-fry for about 2 minutes until just tender but still crisp.

5. Cook Protein

Increase heat to high and add the shrimp to the pan. Stir-fry until the shrimp are pink and opaque, about 2-3 minutes. Transfer shrimp and vegetables to a plate and set aside.

6. Deglaze

Lower the heat to medium and pour in the prepared Pad Thai sauce to the pan, stirring to combine with any leftover bits from the aromatics and vegetables.

7. Add Cooking Liquid

Allow the sauce to simmer gently for a minute to meld the flavors. If the sauce is too thick, add a splash of water to reach the desired consistency.

8. Finishing Touches

Return the cooked shrimp and vegetables to the pan. Add the noodles and toss everything together until the noodles are coated in the sauce and the mixture is heated through. Stir in half of the bean sprouts, saving the rest for garnish.