Photo: Quentin Bacon
Yield
Makes 6 servings (serving size: 1 1/3 cups)

Prep: 20 minutes; Cook: 10 minutes.

Andrea's wine pick: A floral, juicy Riesling will tone down the kick of the Pad Thai's red pepper while complementing the sweetness of the shrimp. Try the peachy Leitz Dragonstone Riesling from Germany (about $16).

How to Make It

Step 1

Bring a large saucepan of water to a boil. Remove from heat, and add the rice noodles, stirring to separate. Soak 5-7 minutes or until tender; then drain the noodles and rinse in cold water. Set aside.

Step 2

Mix fish sauce, soy sauce, sugar, and crushed red pepper in a small bowl until sugar is dissolved. Set aside.

Step 3

Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add egg and cook quickly, until opaque. Move to side. Add frozen shrimp to skillet, and cook 5-7 minutes or until just cooked through. Drain excess liquid. Add garlic, and stir-fry 1 minute.

Step 4

Add remaining oil and then noodles. Stir-fry noodles quickly until softened, about 2 minutes. Add sauce mixture. Coat the noodles evenly, stirring until heated through. Stir in green onions and bean sprouts, if desired, and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges, and cilantro.

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