Shrimp Pad Thai With Rice Noodles
A classic Thai street food dish featuring stir-fried rice noodles, succulent shrimp, and a perfect balance of sweet, sour, and salty flavors.
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Ingredients
- 8 oz Flat rice noodles
- 1 lb Large shrimp, peeled and deveined
- 3 tbsp Tamarind paste
- 3 tbsp Fish sauce
- 3 tbsp Palm sugar or brown sugar
- 3 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 2 large Eggs, lightly beaten
- 1 1/2 cups Fresh bean sprouts
- 1/4 cup Roasted peanuts, crushed
- 3 stalks Green onions, sliced
- 1 whole Lime wedges(optional)
Instructions
- 1
Soak rice noodles in very hot water for 20-30 minutes until softened but still firm (al dente), then drain.
- 2
Whisk together the tamarind paste, fish sauce, and sugar in a small bowl to create the Pad Thai sauce.
- 3
Heat 1 tablespoon of oil in a wok or large skillet over high heat and sear the shrimp until pink; remove and set aside.
- 4
Add the remaining oil to the wok and sauté the minced garlic for 30 seconds until fragrant.
- 5
Push garlic to the side, pour in the beaten eggs, and scramble them quickly until just set.
- 6
Add the drained noodles and the prepared sauce to the wok, tossing constantly over high heat until the noodles absorb the sauce.
- 7
Fold in the cooked shrimp, bean sprouts, and half of the green onions, cooking for another minute until heated through.
- 8
Serve immediately topped with crushed peanuts, remaining green onions, and lime wedges on the side.
Nutrition per Serving
420
Calories
28g
Protein
54g
Carbs
14g
Fat
3g
Fiber
12g
Sugar
980mg
Sodium
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