You'll be amazed at how easy it can be to make this Thai takeout classic in your own home. Succulent shrimp stud a mound of tender rice noodles. Chock-full of fresh vegetables and tossed with a sweet-spicy blend of Southeast Asian flavors, this is one calorie-conscious takeout classic you'll want to keep near the front of your binder.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Coarsely chop peanuts.
Stem and coarsely chop cilantro.
Pat shrimp dry.
Cook the Noodles
Add noodles to boiling water and stir often until just tender, 4 minutes.
Reserve ¼ cup pasta cooking water. Drain noodles in a colander, running cold water over noodles to stop the cooking process.
Return noodles to pot, toss with ½ tsp. olive oil, and set aside.
Cook the Shrimp
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Transfer shrimp to a plate.
Wipe pan clean and reserve.
Start the Pad Thai
Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil.
Add garlic, white portions of green onions, and matchstick carrots to hot pan. Stir until aromatic, 45-60 seconds.
Cooking garlic, green onions, and carrots in oil before adding noodles brings out their aromatic qualities and also flavors the oil.
Finish the Pad Thai
Add noodles, shrimp, sweet chili sauce, and chili oil (to taste) to pan. Stir until combined and heated through, 1 minute.
If pad thai is too dry, add half the reserved pasta cooking water. Then add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Plate dish as pictured on front of card, garnishing with peanuts, green portions of green onions, cliantro, and squeeze lime quarter over to taste. Bon appétit!