Directions

1. 1

   Place the dry rice noodles in a large bowl and cover with hot tap water (warm to the touch, not boiling). Let soak for 8 to 10 minutes until pliable. Drain in a colander and set aside.

2. 2

   Heat a wok or large skillet over high heat. Add half of the cooking oil and swirl to coat the bottom. Once the oil shimmers, arrange the shrimp in a single layer. Allow to sear undisturbed for 2 minutes, then flip and sear the other side for 1 minute. The shrimp should be partially opaque. Transfer to a clean bowl.

3. 3

   Keep the pan on the stove and add the beaten egg. Stir constantly for about 1 to 2 minutes, breaking it into small curds, until it is fully cooked (opaque throughout). Transfer to the bowl with the shrimp.

4. 4

   Reduce the heat to medium-low and swirl the remaining cooking oil into the pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

5. 5

   Add the snow peas and bean sprouts to the pan. Stir-fry for 1 minute until they begin to soften slightly.

6. 6

   Pour the prepared Pad Thai sauce into the pan. Add the water to the empty sauce jar, close the lid, shake to collect any remaining sauce, and pour into the pan.

7. 7

   Add the drained noodles and increase the heat to medium-high. Stir all ingredients together until well combined.

8. 8

   Once the sauce begins to simmer, return the shrimp and egg to the pan. Toss everything together and cook for 1 to 2 minutes, stirring frequently, until the shrimp are fully cooked through (opaque with no gray or translucent areas).

9. 9

   Transfer to serving plates and enjoy immediately while hot.