Shrimp Pad Thai

What You Get

Brown rice noodles

Peeled, deveined shrimp (see note below)

Bell pepper

Shallot or spring onion

Lime

Cilantro

Peanuts

Pad Thai sauce

Pea shoots

What You'll Need

Eggs (optional)

Vegetable oil

Chile flakes (optional)

Step 1

Bring a pot of water to boil. Set the noodles by the stove, but don’t add them yet (they cook quickly).

Step 2

Meanwhile, drain the shrimp, pat dry with paper towels, and season with salt on both sides. Seed and slice the bell pepper. Slice the shallot. Cut the lime into wedges. Pick the cilantro leaves and toss the stems. Crack 2 eggs into a small bowl, if using, and whisk to combine. Chop the peanuts.

Step 3

In a large wok or frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the bell pepper and shallot and stir-fry until they start to soften but still have some crunch, 3 to 5 minutes. Add a pinch of chile flakes, if you like a kick. Transfer the vegetables to a plate and set aside.

Step 4

Return the pan to the medium-high heat, and add 1 tablespoon vegetable oil. Add the shrimp and stir-fry until they turn pink and start to curl, 2 minutes. Return the vegetables to the pan, and turn down the heat to low. If using the eggs, push the vegetables and shrimp to one side of the pan, and add 1 teaspoon vegetable oil to the other side. Add the eggs and scramble, 1 to 2 minutes. Remove from the heat.

Step 5

Add three-quarters (about 6 oz) of the noodles to the boiling water and cook just until they start to soften, 30 seconds or according to package instructions. Drain the noodles, drizzle lightly with oil, and toss to coat. Add the noodles to the pan with the shrimp, along with the pad Thai sauce, and stir to coat, 1 minute. Fold in the pea shoots last.

Step 6

Heap the pad Thai into bowls and sprinkle with the peanuts and cilantro leaves. Serve warm, with the lime wedges for squeezing.?