Shrimp Pad Thai
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Sauce
- 14.79 ml tamarind paste
- 59.14 ml water
- 44.37 ml fish sauce (or to taste)
- 44.37 ml palm sugar, chopped
- 14.79 ml lime juice
- 14.79 ml shrimp paste in oil (optional)
- 1-2 bird's eye chile, seeded and minced
-
Stir Fry
- 59.16 ml vegetable oil, divided
- 226.79 g medium-width dried flat rice noodles
- 453.59 g medium shrimp, peeled and deveined
- 44.37 ml minced shallots or 44.37 ml onions
- 14.79 ml minced garlic
- 2 eggs, lightly beaten
- 113.39 g bean sprouts
- 78.78 ml chopped unsalted dry roasted peanuts
- 3 scallions, sliced
- 59.14 ml fresh cilantro leaves, coarsely chopped
-
Serve with
- fish sauce
- lime wedge
- more cilantro
- red pepper flakes
directions
- In a large bowl or pot, soak the noodles in hot tap water until they are just pliable enough to wrap around your fingers, about 15-20 minutes. Drain. While they soak --
- In a small bowl, stir together sauce ingredients until sugar is dissolved.
- In a large skillet, heat 2 Tbsp of the oil over high heat until shimmering.
- Add noodles and sauce. Stir constantly with tongs until noodles have softened, about 30-45 seconds.
- Push noodles to one side of the pan. Add the other 2 Tbsp oil, garlic, onion, and shrimp.
- Cook until shrimp are just starting to turn opaque, about 30 seconds, then stir noodles and shrimp mixture together and move everything to the outside of the pan, leaving a well in the center.
- Add the eggs to the center well, allow to cook undisturbed until starting to solidify, then break into pieces with your tongs and mix together with the noodles and shrimp.
- Once the eggs and shrimp are fully, but just barely, cooked, turn off the heat and stir in the bean sprouts, peanuts, scallions and cilantro.
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