Shrimp Pad Thai
A fast stovetop pad thai with springy rice noodles, plump shrimp and crisp bean sprouts, all tossed in a sweet-savory tamarind glaze.
- Total
- 20 min
- Prep 8 · Cook 12
- Serves
- 1
- Difficulty
- Medium
You'll practice: Searing · Stir-frying
- Quick
- Sweet & savory
- Asian
- Mild
- Stovetop
Instructions
-
Bring a large pot of water to a rolling boil. Remove from heat, add the flat rice noodles, and soak until just pliable but still slightly firm, about 4 minutes. Drain in a colander and set aside.
~4 min
Soaking off-heat keeps noodles just firm enough to finish cooking in the wok without turning mushy.
If the noodles clump after draining, toss them with a teaspoon of the vegetable oil so they separate easily when they hit the wok.
-
While step 1 cooks
While the noodles soak, whisk the tamarind paste, fish sauce, and brown sugar in a small bowl until the sugar dissolves into a smooth glaze.
~2 min
Dissolving the sugar fully now prevents gritty spots and lets the glaze coat evenly later.
-
Slice the spring onions thinly, separating the white parts from the green tops. Roughly chop the roasted peanuts. Cut the lime into wedges. Pat the shrimp dry and season lightly with salt.
~3 min
-
Heat the vegetable oil in a wok over high heat until shimmering. Add the shrimp in a single layer and sear until pink and just opaque, about 90 seconds per side. Remove the shrimp to a plate and set aside.
~4 min
High heat and a single layer create a quick sear, keeping shrimp plump instead of steaming them tough.
Searing Pat shrimp bone-dry and leave space between them; crowding drops the pan temperature and steams them grey instead of browning.
-
Add the spring onion whites to the wok and stir for 30 seconds. Crack in the eggs and scramble until just set, about 1 minute.
~1 min
Stir-frying Keep the wok screaming hot and keep food moving; if the pan cools, noodles steam and clump instead of turning glossy and seared.
-
Add the drained noodles and the tamarind glaze to the wok. Toss over high heat until the noodles are coated and glossy, about 2 minutes. Fold in the bean sprouts, spring onion greens, and the seared shrimp and toss for 30 seconds.
~2 min
Tossing over high heat evaporates surface moisture so the glaze clings and the noodles sear rather than steam.
Have everything chopped and the glaze mixed before the wok goes on: high-heat stir-frying moves in seconds and the noodles will steam instead of sear if the pan cools down.
Stir-frying Keep the wok screaming hot and keep food moving; if the pan cools, noodles steam and clump instead of turning glossy and seared.
-
Divide between two plates. Scatter the chopped roasted peanuts over the top. Squeeze lime wedges over each portion, taste, and adjust with more lime if needed. Serve with remaining lime wedges.
~1 min