Description
This Shrimp Pad Thai is packed with irresistible flavors and simple prep. Perfect for a quick dinner or a healthy meal, it’s a comforting dish everyone will love!
Ingredients
Scale
- 200g / 7oz flat rice noodles
- 300g / 11oz large shrimp (prawns)
- 2½ tbsp tamarind purée (not sauce!)
- 3 tbsp fish sauce
- 3 tbsp light brown sugar (or palm sugar)
- 2 tbsp vegetable oil (divided)
- 1 shallot
- 3 cloves garlic
- chilli flakes (to taste, I used 1 tsp)
- 4 green onions (green parts only, cut into 2 inch length)
- 2 eggs (lightly beaten)
- 200g / 2 cups beansprouts
- 35g / 1/4 cup roasted peanuts (chopped)
- 1 lime
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 cook the shrimp until pink on both sides. Remove from the pan and set aside.
- Add the remaining oil to the wok, then add the chopped shallot, minced garlic, and chilli flakes. Stir fry for 1 minute before adding the drained noodles and some clingy water, along with the sauce. Cook for 1-2 minutes until the noodles are soft but slightly chewy.
- Move the noodles to one side of the wok, crack in the eggs, and allow them to cook for 30 seconds. Pile the noodles on top and cook for a few seconds more until the eggs set, then toss to combine.
- Introduce the bean sprouts, green onions, cooked shrimp, and half of the peanuts. Toss until the onions are slightly wilted and the bean sprouts remain crunchy. Remove from heat and serve with lime wedges and the remaining peanuts.
Notes
Adjust the amount of chilli flakes to control the heat level according to your taste.
For a more authentic flavor, use palm sugar instead of brown sugar if available.
Serve immediately for the best texture as the noodles may become soggy if left too long.
Nutrition
- Serving Size: 1 serving
- Calories: 484
- Sugar: 10g
- Sodium: 1390mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 186mg