Description
This Shrimp Pad Thai features bold flavors from juicy shrimp, soft rice noodles, and a flavorful sauce, making it an ideal quick dinner or comforting meal.
Ingredients
Scale
- 200g / 7oz flat rice noodles
- 300g / 11oz large shrimp (prawns)
- 2½ tbsp tamarind purée (not sauce!)
- 3 tbsp fish sauce
- 3 tbsp light brown sugar (or palm sugar)
- 2 tbsp vegetable oil (divided)
- 1 shallot
- 3 cloves garlic
- chilli flakes (to taste, I used 1 tsp)
- 4 green onions (green parts only, cut into 2 inch length)
- 2 eggs (lightly beaten)
- 200g / 2 cups beansprouts
- 35g / 1/4 cup roasted peanuts (chopped)
- 1 lime
Instructions
- Soak the rice noodles in hot water for 30-40 minutes until mostly softened. Mix the tamarind purée, fish sauce, and light brown sugar, setting aside for the sugar to dissolve.
- In a large wok, heat 1 tbsp of vegetable oil and add the shrimp. Cook until pink on each side, then remove and set aside.
- Add another tbsp 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 and the mixed sauce, cooking while stirring until the noodles are soft but slightly chewy.
- Move the noodles to one side, break the eggs into the free space of the wok, and cook for 30 seconds. Pile the noodles on top and cook a few seconds longer until the eggs are set, then toss lightly to combine.
- Add the bean sprouts, green onions, cooked shrimp, and half of the peanuts to the wok, tossing to combine until the onions are slightly wilted but the beansprouts are still crunchy. Remove from heat and serve with lime wedges and the remaining peanuts.
Notes
To enhance flavor, adjust the amount of chilli flakes according to your spice preference.
Use fresh lime juice for a bright, zesty finish to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 140mg