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Shrimp Pad Thai

Shrimp Pad Thai Recipe

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 oz dried flat rice noodles
  • 1 lb raw shrimp, peeled and deveined
  • 3 tbsp fish sauce
  • 3 tbsp tamarind paste
  • 2 tbsp palm sugar (or light brown sugar)
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 small shallot, thinly sliced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 3 scallions, cut into 2-inch pieces
  • 1/4 cup roasted peanuts, chopped
  • Lime wedges, for serving
  • 2 tbsp vegetable or peanut oil
  • 1/4 tsp chili flakes (optional)

Method
 

  1. Soak the noodles in warm water for 20 to 25 minutes until pliable; drain and rinse with cold water.
  2. Whisk together fish sauce, tamarind paste, palm sugar, soy sauce, chili flakes, and 2 tbsp water until the sugar dissolves.
  3. Heat 1 tbsp oil over high heat. Sear shrimp 1 to 2 minutes per side, then remove to a plate.
  4. Add a little more oil to the pan, pour in the eggs, let set briefly, scramble, and remove to the plate.
  5. Add remaining oil, garlic, and shallot. Stir-fry 30 seconds, then add noodles and sauce. Toss over high heat about 2 minutes until glossy.
  6. Return shrimp, eggs, bean sprouts, and scallions to the pan. Toss 1 minute to warm through. Top with peanuts and serve with lime wedges.

Notes

Soak the noodles in warm water while you prep the other ingredients, and grate or finely chop palm sugar so it dissolves quickly. If the noodles seem dry during stir-frying, add a splash of water.