Description
This Shrimp Pad Thai features a delightful combination of shrimp, chewy rice noodles, and a tangy sauce, making it an ideal choice for a quick and flavorful dinner that everyone will love.
Ingredients
Scale
- 4 servings of rice noodles
- 1 tbsp vegetable oil
- shrimp (quantity not specified)
- 1 tbsp tamarind purée
- 1 tbsp fish sauce
- 1 tbsp light brown sugar
- 1 chopped shallot
- 2 minced garlic
- chili flakes (to taste)
- 2 eggs
- bean sprouts (quantity not specified)
- green onions (quantity not specified)
- peanuts (half for cooking, remaining for serving)
- lime wedges (for serving)
Instructions
- Soak the rice noodles in hot water for 30-40 minutes until mostly softened. Mix the tamarind purée, fish sauce, and light brown sugar, and set aside for the sugar to dissolve.
- In a large wok, heat 1 tbsp of vegetable oil. Add the shrimp and cook until pink on both sides, then remove and set aside.
- Add another tbsp of oil to the wok and stir fry the chopped shallot, minced garlic, and chili flakes for one minute. Add the drained noodles and some clinging water, then add the mixed sauce. Cook for 1-2 minutes until noodles are soft but still chewy.
- Move the noodles to one side of the wok and crack 2 eggs into the free space. After 30 seconds, pile the noodles on top of the eggs and cook for a few seconds until the eggs are set. Toss lightly to combine.
- Add the bean sprouts, green onions, cooked shrimp, and half of the peanuts. Toss until the onions are slightly wilted and the bean sprouts are crunchy. Remove from heat and serve with lime wedges and the remaining peanuts.
Notes
Make sure to soak the noodles thoroughly for better texture.
Adjust chili flakes to control the spice level to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg