Shrimp Pad Thai
Rice noodles tossed in a glossy sweet-savory tamarind glaze with plump shrimp, crisp bean sprouts and spring onions, finished with crushed roasted peanuts and a squeeze of lime.
- Total
- 19 min
- Prep 8 · Cook 11
- Serves
- 1
- Difficulty
- Medium
- Quick
- Sweet & savory
- Asian
- Mild
- Stovetop
Instructions
-
Bring 600 ml water to a boil in a large pot. Drop in 150 g flat rice noodles, turn off the heat, and soak until pliable but still slightly firm, about 4 minutes. Drain in a colander and set aside.
~4 min
Soak the noodles only until bendable but still firm — they finish cooking in the wok, and fully soft noodles turn mushy when tossed in the glaze.
If the glaze thickens too much before the noodles go in, loosen it with 1 tbsp hot water so it coats evenly instead of clumping.
-
While step 1 cooks
While the noodles soak, stir 1.5 tbsp tamarind paste, 1.5 tbsp fish sauce and 1 tbsp brown sugar in a small bowl until the sugar dissolves. Slice 2 spring onions into 3 cm lengths, cut the lime into wedges, and crush 30 g roasted peanuts.
~4 min
-
Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add 180 g shrimp in a single layer, season with 0.25 tsp salt, and cook until pink and just opaque, about 2 minutes per side. Transfer to a plate.
~4 min
-
Add the remaining 0.5 tbsp vegetable oil to the wok. Crack in 2 eggs and scramble quickly until just set, about 1 minute.
~1 min
-
Add the drained noodles and the tamarind glaze to the wok. Toss over high heat until the noodles are coated and the sauce clings and darkens slightly, about 2 minutes.
~2 min
-
Return the shrimp, add 80 g bean sprouts and the spring onions, and toss for 1 minute until the sprouts just wilt. Divide between two plates, top with the crushed roasted peanuts, and serve with lime wedges.
~1 min