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.
Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop peanuts. Stem and coarsely chop cilantro. Quarter lime. Pat shrimp dry.
Cook the Noodles
Add noodles to boiling water and stir often until just tender, 4 minutes. Reserve ¼ cup pasta water. Drain noodles in a colander and run under cold water 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 until lightly browned and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer shrimp to a plate. Wipe pan clean and reserve.
Cook the Aromatics
Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil. Add garlic, white portions of green onions, and carrots to hot pan. Cook 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 and toss until all ingredients are combined and heated through, 1 minute.
Finish the Dish
Place pad thai on a plate or in a bowl. Garnish with peanuts, green portions of green onions,cilantro, and lime quarters.