Shrimp Pad Thai 🍤🍜
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Pad Thai
8 oz rice noodles
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cloves garlic, minced
2 eggs, lightly beaten
1 cup bean sprouts
1/2 cup green onions, chopped
1/4 cup peanuts, chopped (for garnish)
Lime wedges (for serving)
Fresh cilantro (for garnish)
For the Sauce
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons tamarind paste
2 tablespoons brown sugar
1 teaspoon chili powder (adjust to taste)
Instructions
Prepare the Noodles
Cook Noodles: Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
Make the Sauce
Mix Sauce: In a small bowl, combine fish sauce, soy sauce, tamarind paste, brown sugar, and chili powder. Stir until the sugar is dissolved.
Cook the Pad Thai
Heat Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
Sauté Garlic: Add the minced garlic and sauté for about 30 seconds until fragrant.
Add Shrimp: Add the shrimp and cook until they turn pink, about 3-4 minutes.
Add Eggs: Push the shrimp to one side of the skillet and pour the beaten eggs into the other side. Scramble until just set.
Combine Ingredients: Add the cooked noodles, sauce, bean sprouts, and half of the green onions. Toss everything together and cook for an additional 2-3 minutes until heated through.
Serve
Plate: Serve the Pad Thai hot, garnished with chopped peanuts, the remaining green onions, lime wedges, and fresh cilantro.
Tips and Variations
Adjust Spice Level: Modify the amount of chili powder to suit your heat preference.
Add Vegetables: Feel free to add bell peppers or carrots for extra crunch and nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Shrimp Pad Thai!