Pad Thai with Shrimp
Chewy rice noodles in a tangy tamarind sauce with shrimp, egg, bean sprouts and peanuts. The trick is a very hot pan and everything prepped first.
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Ingredients (13)
- 8 oz flat rice noodles
- 3/4 lb shrimp, peeled
- 2 eggs
- 3 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 3 tbsp brown sugar
- 1 tbsp sriracha
- 3 cloves garlic, minced
- 2 cups bean sprouts
- 3 scallions, cut into 2-inch pieces
- 1/3 cup roasted peanuts, chopped
- 1 lime, in wedges
- 3 tbsp neutral oil
Steps
- Soak the noodles in hot water until pliable but still firm, about 8 minutes. Drain.
- Stir together the tamarind, fish sauce, sugar and sriracha.
- Heat the oil in a wok over high. Cook the shrimp 2 minutes; push aside. Add garlic and crack in the eggs, scrambling briefly.
- Add the noodles and sauce. Toss constantly 2 to 3 minutes until the noodles are tender and coated.
- Fold in the sprouts and scallions for 30 seconds.
- Serve with peanuts and lime wedges.
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