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Pad Thai with Shrimp

Chewy rice noodles tossed in sweet-sour tamarind sauce with plump shrimp, egg ribbons, bean sprouts, and crushed peanuts.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the sauce
  • 3 tablespoons seedless tamarind paste
  • 3 tablespoons palm sugar finely chopped; or light brown sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons water
For the stir-fry
  • 8 oz flat rice noodles about 1/4 inch wide
  • 12 large shrimp peeled and deveined (about 8 oz)
  • 2 tablespoons neutral high-heat oil avocado, peanut, or vegetable
  • 2 cloves garlic minced
  • 2 large eggs lightly beaten
  • 2 cups fresh bean sprouts
  • 4 garlic chives or scallions cut into 2-inch pieces
  • 1/2 teaspoon chili flakes optional
For serving
  • 1/3 cup crushed roasted peanuts
  • 2 lime wedges

Method
 

  1. Soak the rice noodles in warm (not hot) water for 25-30 minutes until pliable but still firm. Drain well.
  2. Whisk the tamarind paste, palm sugar, fish sauce, and water in a small bowl until the sugar dissolves. Taste and adjust the sweet-sour-salty balance.
  3. Heat 1 tablespoon oil in a large wok over high heat. Sear the shrimp 1-2 minutes per side until pink and just opaque; remove to a plate.
  4. Add the remaining oil to the wok. Cook the garlic 15 seconds, then add the beaten eggs and scramble into ribbons.
  5. Add the drained noodles and sauce; toss 3-4 minutes until glossy and tender, adding a splash of water if they look dry.
  6. Add bean sprouts, chives, and chili flakes; toss 1 minute. Return the shrimp and toss 30 seconds to warm through.
  7. Serve immediately topped with crushed peanuts, with lime wedges, extra bean sprouts, and chili flakes on the side.