Better Than Takeout Garlic Butter Shrimp Pad Thai

Steps

1. 1

   Cook 8 oz wide rice noodles following the package directions, then drain.

2. 2

   In a small bowl, stir together 3 tbsp low sodium soy sauce, 2 tbsp fish sauce, 2 tbsp white vinegar, 3 tbsp honey, and ⅛ tsp chili flakes to make the sauce.

3. 3

   Heat 3 tbsp peanut oil in a large skillet over medium heat until it shimmers.

4. 4

   Add 1 lb raw jumbo shrimp and sear both sides until pink, about 2 minutes.

   Start 2 min timer
5. 5

   Add 3 tbsp salted butter, 4 cloves garlic, ⅛ tsp chili flakes, and a little black pepper. Cook until the garlic turns light golden, about 1 minute.

   Start 1 min timer
6. 6

   Add the noodles and the sauce. Toss and cook until the noodles are warm and soaking up the sauce, about 1 minute.

   Start 1 min timer
7. 7

   Push the noodles to one side. Pour 2 eggs onto the empty side and let them cook until the edges set, about 1 minute.

   Start 1 min timer
8. 8

   Roughly scramble the eggs, then toss them through the noodles. Take the skillet off the heat.

9. 9

   Add 2 cups bean sprouts and 3 green onions and toss everything together.

10. 10

    Divide between plates. Top with Thai or regular basil, 1 green onion, ¼ cup roasted peanuts, and ⅛ tsp chili flakes, then squeeze lime over the top.