WOULD YOU EAT THIS TREMENDOUS SHRIMP PAD THAI 🍤🍜
Ingredients:
For the Pad Thai:
8 oz rice noodles
2 tablespoons vegetable oil
1 pound shrimp, peeled and deveined
3 cloves garlic, minced
1/2 cup sliced shallots
2 large eggs, lightly beaten
1 cup bean sprouts
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro, chopped
Lime wedges for serving
For the Sauce:
1/4 cup fish sauce
1/4 cup soy sauce
3 tablespoons tamarind paste
3 tablespoons brown sugar
1 tablespoon sriracha or other hot sauce (optional)
1/4 cup water
Instructions:
Prepare the Noodles:
Cook the rice noodles according to package instructions until just tender. Drain and rinse under cold water to stop cooking. Set aside.
Make the Sauce:
In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, sriracha (if using), and water. Set aside.
Cook the Shrimp:
Heat the 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 pink and cooked through. Remove the shrimp from the skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add a bit more oil if needed. Add the garlic and shallots, and cook for 1-2 minutes until fragrant.
Push the garlic and shallots to one side of the skillet, and pour the beaten eggs into the other side. Scramble the eggs and cook until set.
Combine and Serve:
Add the cooked noodles to the skillet along with the sauce. Toss everything together to coat the noodles in the sauce.
Add the bean sprouts, shredded carrots, and green onions. Cook for another 2-3 minutes, stirring frequently.
Return the cooked shrimp to the skillet and toss to combine everything evenly.
Serve the Pad Thai garnished with chopped peanuts, fresh cilantro, and lime wedges.
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