Shrimp Pad Thai
Stir-fried rice noodles with shrimp, egg, bean sprouts and scallions in a tangy tamarind sauce, finished with peanuts and lime.
- Servings
- 4
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
Ingredients
Equipment
- Wok or large nonstick skillet
Instructions
Soak the noodles in hot tap water until pliable but still firm at the center, 8–10 minutes. Drain; they finish cooking in the pan.
Stir the tamarind, fish sauce and brown sugar together until the sugar dissolves. Taste it: it should be sour, salty and sweet all at once.
Heat 1 tbsp oil in the wok over high heat. Stir-fry the shrimp until pink, 2 minutes, then move to a plate.
Add the rest of the oil and the garlic, then the drained noodles and the sauce. Toss constantly until the noodles soak up the sauce and turn soft and chewy, 2–3 minutes. Add a splash of water if they stick.
Push the noodles aside, crack in the eggs and scramble them until just set, 1 minute, then toss everything together.
Add the shrimp, bean sprouts and green onions and toss for 1 minute. Serve topped with peanuts, lime wedges and pepper flakes.
Notes
- Don’t over-soak the noodles; mushy noodles are the most common pad thai problem.
- Cook in two batches in a smaller pan so the noodles fry rather than steam.
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Nutrition estimate
- Calories
- 580
- Protein
- 30 g
- Carbs
- 73 g
- Fat
- 20 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
