Shrimp Pad Thai

 

 

 

Shrimp Pad Thai

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

8 oz (225 g) rice noodles

2 tablespoons vegetable oil

1 pound (450 g) large shrimp, peeled and deveined

3 cloves garlic, minced

2 eggs, lightly beaten

1 cup bean sprouts

1/2 cup carrots, julienned

1/4 cup green onions, chopped

1/4 cup roasted peanuts, crushed

1/4 cup fresh cilantro, chopped

Lime wedges (for serving)

For the Sauce:

3 tablespoons fish sauce

2 tablespoons soy sauce

3 tablespoons tamarind paste

2 tablespoons brown sugar

1 tablespoon Sriracha (or to taste, optional for heat)

Instructions:

Prepare the Noodles:

Cook the rice noodles according to the package instructions. Drain and set aside.

Make the Sauce:

In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, and Sriracha (if using). Adjust the seasoning to taste and set aside.

Cook the Shrimp:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the shrimp and cook for 2-3 minutes per side, or until they are pink and cooked through. Remove the shrimp from the skillet and set aside.

Stir-Fry the Vegetables and Eggs:

In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Add the minced garlic and sauté for about 30 seconds, until fragrant.

Push the garlic to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them with the garlic.

Combine Everything:

Add the cooked rice noodles to the skillet, followed by the sauce. Toss everything together to combine and heat through.

Add the bean sprouts, carrots, and green onions. Stir-fry for an additional 2-3 minutes, until the vegetables are tender-crisp.

Finish and Serve:

Return the cooked shrimp to the skillet and toss everything together to combine well.

Transfer the Pad Thai to serving plates and garnish with crushed peanuts, fresh cilantro, and lime wedges.

Tips:

Noodles: Make sure not to overcook the noodles; they should be tender but not mushy.

Tamarind Paste: If you can't find tamarind paste, you can substitute with lime juice or a mixture of lemon juice and vinegar, though the flavor will be slightly different.

Heat: Adjust the amount of Sriracha to your preferred level of spiciness.

Enjoy your Shrimp Pad Thai, a classic Thai dish that combines sweet, savory, and tangy flavors in a delightful stir-fry!