Pad Thai
Tags: #thai #noodles #stir-fry #shrimp #tamarind
Serving: 4 portions
Total time: 30 minutes
Sweet, sour, and savory Thai noodles with shrimp, eggs, and crunchy bean sprouts.
Ingredients
- 400g rice noodles, soaked
- 300g shrimp, peeled
- 3 eggs, beaten
- 200g bean sprouts
- 4 green onions, sliced
- 60ml tamarind paste
- 45ml fish sauce
- 30g palm sugar
- 30ml vegetable oil
- 3 garlic cloves, minced
- 2 Thai chilies, minced
- 60g peanuts, crushed
- Lime wedges for serving
- Cilantro for garnish
Steps
- Soak rice noodles in warm water until soft
- Mix tamarind paste, fish sauce, and palm sugar
- Heat oil in large wok over high heat
- Stir-fry garlic and chilies until fragrant
- Add shrimp and cook until pink
- Push shrimp to one side, scramble eggs on other side
- Add drained noodles and sauce mixture
- Toss everything together until well coated
- Add bean sprouts and green onions
- Stir-fry for 2 more minutes
- Garnish with peanuts and cilantro
- Serve with lime wedges
Notes
Don't oversoak the noodles or they'll become mushy. Adjust sweetness and sourness to taste.
Cooksmith