Shrimp Pad Thai 🍤🍜
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
8 oz (225g) rice noodles
1 lb (450g) shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cloves garlic, minced
2 large eggs, lightly beaten
1 cup bean sprouts
1/2 cup green onions, chopped
1/4 cup crushed peanuts (for garnish)
Lime wedges (for serving)
For the Sauce
3 tablespoons fish sauce
2 tablespoons tamarind paste
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon chili powder (adjust for spice preference)
Instructions
Prepare the Noodles
Soak Noodles: Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Make the Sauce
Mix Sauce: In a small bowl, combine fish sauce, tamarind paste, sugar, soy sauce, and chili powder. Stir until the sugar dissolves.
Cook the Pad Thai
Heat Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
Sauté Garlic: Add minced garlic and sauté for about 30 seconds until fragrant.
Add Shrimp: Add the shrimp and cook for about 2-3 minutes until they turn pink.
Scramble Eggs: Push the shrimp to one side of the skillet. Pour in the beaten eggs and scramble until cooked through.
Combine: Add the drained noodles and sauce to the skillet. Toss everything together until well combined and heated through.
Add Vegetables: Stir in bean sprouts and green onions. Cook for an additional 1-2 minutes.
Serve
Plate: Serve the Pad Thai hot.
Garnish: Top with crushed peanuts and lime wedges on the side.
Tips and Variations
Add Veggies: Feel free to add other vegetables like bell peppers or carrots for extra nutrition.
Protein Options: You can substitute shrimp with chicken, tofu, or a mix of proteins.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Shrimp Pad Thai!