Description
Shrimp Pad Thai is a delightful dish featuring tender rice noodles, succulent shrimp, and vibrant veggies. This recipe is simple to prepare, making it an ideal choice for a quick and satisfying meal. Perfect for weeknight dinners or a cozy night in!
Ingredients
- rice noodles
- tamarind purée
- fish sauce
- light brown sugar
- vegetable oil
- shrimp
- shallot
- minced garlic
- chilli flakes
- eggs
- bean sprouts
- green onions
- peanuts
- lime wedges
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, then set aside for the sugar to dissolve.
- In a large wok, heat 1 tbsp of vegetable oil and add the shrimp. Cook until the shrimp turns pink on both sides, then remove from the pan and set aside.
- Add another tbsp of oil to the wok, then stir fry chopped shallot, minced garlic, and chilli flakes for one minute. Drain the noodles and add them to the wok with some water clinging to them, along with the mixed sauce. Stir-fry for 1-2 minutes until the noodles are soft but still slightly chewy.
- Move the noodles to one side of the wok and break in 2 eggs. Let the eggs cook for 30 seconds, then pile the noodles on top and cook for a few more seconds until the eggs are set, tossing lightly to combine.
- Add the bean sprouts, green onions, cooked shrimp, and half of the peanuts. Toss everything together until the onions are slightly wilted but the bean sprouts remain crunchy. Serve with lime wedges and the remaining peanuts.
Notes
Adjust the level of chilli flakes according to your heat preference.
For a vegetarian version, substitute shrimp with tofu or more vegetables.
Make sure not to overcook the noodles to maintain the right texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 140mg