Pad Thai with Shrimp
Stir-fried rice noodles with shrimp, eggs, and vegetables, flavored with a tangy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 500 | Grams |
| Rice Noodles (soaked in warm water) | 250 | Grams |
| Egg (beaten) | 3 | Count |
| Bean Sprouts (rinsed) | 200 | Grams |
| Green Onion (chopped) | 4 | Count |
| Garlic (minced) | 3 | Clove |
| Peanut Oil (for frying) | 3 | Tbsp |
| Fish Sauce (for seasoning) | 3 | Tbsp |
| Tamarind Paste (for sauce) | 2 | Tbsp |
| Palm Sugar (grated) | 2 | Tbsp |
| Lime (cut into wedges) | 1 | Count |
| Roasted Peanuts (chopped) | 50 | Grams |
| Red Chili Flakes (for garnish) | 1 | Tsp |
Instructions
- In a small bowl, mix fish sauce, tamarind paste, and palm sugar until sugar dissolves.
- Heat peanut oil in a large wok over medium-high heat. Add garlic and stir-fry until fragrant.
- Add shrimp to the wok and stir-fry until they turn pink and are cooked through.
- Push shrimp to one side of the wok and pour beaten eggs into the other side. Scramble the eggs until just set.
- Add soaked rice noodles to the wok and pour the sauce mixture over them. Toss everything together to combine.
- Add bean sprouts and green onions, and stir-fry for another minute until vegetables are just tender.
- Transfer Pad Thai to serving plates, garnish with chopped peanuts, red chili flakes, and lime wedges.
Prep
- Soak rice noodles in warm water for 30 minutes before cooking.
Kitchen equipment
WokTamarind Paste