Description
This Shrimp Pad Thai is bursting with flavor and perfect for a quick dinner. With succulent shrimp, chewy noodles, and a tantalizing sauce, it’s a homemade dish that satisfies cravings while being easy to make.
Ingredients
Scale
- 8 ounces rice noodles:
- 1 pound shrimp, peeled and deveined:
- 2 tablespoons vegetable oil:
- 2 cloves garlic, minced:
- 2 eggs:
- ¼ cup fish sauce:
- 2 tablespoons tamarind paste:
- 2 teaspoons sugar:
- 1 lime, juiced:
- ½ cup green onions, chopped:
- ¼ cup crushed peanuts:
- Fresh cilantro (optional):
Instructions
- Soak the rice noodles in hot water for 30-40 minutes until mostly softened. Mix tamarind purée, fish sauce, and light brown sugar, then set aside to dissolve.
- In a large wok, heat 1 tbsp of vegetable oil. Add shrimp and cook until pink on each side. Remove shrimp and set aside.
- Add another tbsp of oil to the wok. Stir fry chopped shallot, minced garlic, and chilli flakes for a minute. Add drained noodles with some soaking water and mixed sauce, and stir for 1-2 minutes until noodles are soft but chewy.
- Push noodles to one side of the wok and crack in 2 eggs into the space. Let cook for 30 seconds, then pile noodles on top and cook briefly until eggs are set. Toss lightly to combine.
- Add bean sprouts, green onions, cooked shrimp, and half the peanuts to the wok. Toss until onions wilt slightly but beansprouts remain crunchy. Remove from heat and serve with lime wedges and remaining peanuts.
Notes
Ensure the noodles are chewy by not over-soaking them.
Feel free to customize with additional vegetables or proteins as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg