Description
This Shrimp Pad Thai features irresistible flavors from shrimp, rice noodles, and a delightful sauce. It’s a quick and easy meal, perfect for busy evenings or a delicious treat at home.
Ingredients
Scale
- 8 ounces rice noodles
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 eggs
- 2 cups bean sprouts
- 3 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 1 lime, cut into wedges
Instructions
- Soak the rice noodles in hot water for 30-40 minutes until mostly softened. Combine the tamarind purée, fish sauce, and light brown sugar, then set it aside to dissolve.
- In a large wok, heat 1 tablespoon of vegetable oil and add the shrimp. Cook until pink on each side, then remove from the pan and set aside.
- Add another tablespoon of oil to the wok, then stir fry the chopped shallot, minced garlic, and chilli flakes for a minute. Add the drained noodles with some clinging water, pour in the mixed sauce, and cook for 1-2 minutes until the noodles are soft yet chewy.
- Push the noodles to the side and crack 2 eggs into the empty space. Cook for 30 seconds, then pile the noodles over them and cook until the eggs set. Toss lightly to combine.
- Add the bean sprouts, green onions, cooked shrimp, and half of the peanuts to the wok. Toss until the onions are slightly wilted and the beansprouts remain crunchy, then remove from heat. Serve with lime wedges and the remaining peanuts.
Notes
Ensure the rice noodles are well-soaked for the best texture.
Adjust the chilli flakes according to your heat preference.
Garnish with extra peanuts and lime for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: <1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg