Pad Thai with Shrimp

Ingredients

• 200 g Rice noodles (pad thai-style)
• 200 g Shrimp, peeled and deveined
• 1 Egg
• 2 tbsp Tamarind paste
• 1.5 tbsp Fish sauce
• 1.5 tbsp Palm sugar (or brown sugar)
• 1 tbsp Rice vinegar(optional)
• 2 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1 Shallot, finely chopped (or small onion)(optional)
• 2 tbsp Roasted peanuts, chopped
• 1 cup Bean sprouts
• 2 Green onions, sliced(optional)
• 1 Lime wedges(optional)
• 0.5 tsp Red chili flakes (optional)(optional)

Instructions

1. 1

   Soak the rice noodles in warm water for about 10 minutes, or until pliable but not fully tender; drain and set aside (prep ~20 minutes total includes soaking).

2. 2

   In a bowl, mix tamarind paste, fish sauce, palm sugar, and rice vinegar (if using) with 2–3 tbsp water until smooth; set aside.

3. 3

   Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add garlic (and shallot if using) and stir 30–45 seconds until fragrant.

4. 4

   Add shrimp and cook 2–3 minutes until pink and just cooked through; transfer to a plate.

5. 5

   Add remaining 1 tbsp oil. Push to one side, crack in the egg, and scramble until just set; then mix together.

6. 6

   Add drained noodles and the tamarind sauce to the pan. Toss and stir for 6–8 minutes, adding a splash of water if needed, until noodles are tender and glossy.

7. 7

   Return shrimp to the pan. Toss in bean sprouts for 30–60 seconds to lightly soften. Turn off heat and top with peanuts and green onions; serve with lime wedges (cook ~15 minutes total).