Pad Thai recipe with Mushrooms and Shrimps

Pad Thai is traditionally made with rice noodles and Thai-Asian fish sauce, which you can find in Asian markets and some supermarkets. But soy sauce and fettucine noodles produce a great version, too.

Pad Thai was originally developed in Bangkok to serve busy workers with fast, nutritious and delicious food to eat in their breaks, but nowadays variations can be seen on menus across the country.

Although the dish is now popular in many parts of Thailand the best Pad Thai is still to be found at the roadside food stalls of Bangkok.

One of the many Pad Thai recipes for Thai-Style Stir-Fried Noodles.

1/3 cup soy sauce or Asian fish sauce
1/2 cup packed light brown sugar
2 tablespoons lime juice
1/2 to 1/3 teaspoon hot pepper sauce
1 pkg. (8 oz.) fettucine or 1/2-inch wine rice noodles
4 tablespoons vegetable oil, divided use
2 lbs. fresh button mushrooms, sliced
1 tablespoon finely chopped garlic
1 lb. peeled and deveined shrimp
8 oz. fresh or drained canned bean sprouts (about 2 cups)
6 green onions, cut in 1-inch pieces (about 2/3cup)
1/2 cup roughly chopped or whole salted peanuts

In a large bowl, whisk soy or fish sauce, brown sugar, lime juice and hot sauce with 1/3cup water. Cook noodles according to package directions. Drain; add to the soy sauce mixture; toss gently.

In a large skillet or wok, heat 2 tablespoons oil over medium-high heat; add mushrooms and garlic. Cook and stir until the mushrooms release their liquid. Add to the seasoned noodles in the bowl.

Heat the remaining oil in the skillet; add shrimp. Cook and stir until the shrimp are pink and cooked through, about 2 minutes; stir in the bean sprouts and scallions.

Add the mushroom-noodle mixture; taste and add more soy sauce if needed. Cook and stir until just hot, about 1 minute. Sprinkle with peanuts and serve.

Vegetarian Pad Thai: Omit shrimp. Beat 3 eggs with 1 teaspoon soy sauce. In the skillet, with a small amount of oil, add eggs; cook without stirring until almost firm. Quarter omelet, turn wedges and cook until firm; cut into narrow strips. Proceed as directed with recipe; add omelet strips just before serving.