Pad Thai used to be one of my favorite take out dishes, but at over $13 just for me, I needed to find something I could make at home with ingredients I typically keep on hand (though I do have to remember to get bean sprouts). And since I’m the only one who eats it, it’s for a single serving. This can scale up as needed.

Ingredients

  • 1 large egg, beaten
  • salt
  • 1 tablespoon cooking oil
  • 1/2 small onion, chopped
  • handful small, raw shrimp
  • 1/2 tablespoon garlic paste
  • 1/2 tablespoon ginger paste
  • 2 scallions, cut into thin bias slices, whites and greens separated
  • 2 ounces rotisserie chicken, shredded
  • 2 ounces fettuccine rice noodles
  • handful shredded cabbage (optional)
  • handful fresh mung bean sprouts
  • 2 tablespoons roasted peanuts, crushed
  • water, as needed for sauce consistency
  • handful picked cilantro leaves
  • lime wedge

Sauce Ingredients

  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon sucralose
  • 2 teaspoons tamarind concentrate
  • 1 tablespoon ketchup
  • 1/4 teaspoon chili flakes

Directions

  1. Add pinch of salt to eggs and whisk in. Set aside.
  2. Whisk sauce ingredients together. Set aside.
  3. Add about an inch of water to non-stick skillet and bring to a simmer. Break noodles in half and add to skillet; parboil for 2–3 minutes until slightly softened. Drain and shock with cold water. Set aside.
  4. Heat skillet over high heat. Add cooking oil. Add onion and cook until translucent. Add shrimp and cook about half way through. Add garlic, ginger, and scallion whites. Stir aggressively until well combined.
  5. Add chicken and stir to combine. Push everything to one side of the skillet.
  6. Add a bit more oil to empty part of pan, and pour in egg and spread into thin sheet. Let it partially solidify before breaking it into sheets. Push to side of skillet.
  7. Add noodles, sauce, bean sprouts, cabbage (if using), and half of peanuts. Stir everything until well combined. Add enough water to deglaze pan and get desired sauce consistency.
  8. Remove to plate and serve with remaining peanuts, scallion greens, cilantro leaves, and lime wedge.