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Shrimp Pad Thai

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Shrimp Pad Thai is a classic Thai stir-fried noodle dish featuring juicy shrimp, chewy rice noodles, and a perfectly balanced tamarind-based sauce. It’s packed with sweet, tangy, and savory flavors — a delicious, quick-to-make favorite for any occasion.

Ingredients

  • 8 oz rice noodles (medium width)
  • 12 oz shrimp, peeled and deveined
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1 cup bean sprouts
  • 2 green onions, sliced
  • 1/4 cup crushed peanuts
  • 2 tbsp vegetable oil
  • Lime wedges (for serving)

For the sauce:

  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar or palm sugar
  • 1 tbsp lime juice
  • 1/2 tsp chili flakes (optional)

Instructions

  1. Soak rice noodles in warm water for 20–25 minutes or until softened. Drain and set aside.
  2. In a bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, lime juice, and chili flakes. Set aside.
  3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
  4. Add remaining oil to the pan. Sauté garlic for 30 seconds, then push it to one side and scramble the eggs until nearly set.
  5. Add drained noodles and pour the sauce over. Toss gently to coat evenly.
  6. Return shrimp to the pan, add bean sprouts and green onions, and stir-fry for 1–2 minutes until heated through.
  7. Serve hot, topped with crushed peanuts and lime wedges. Add extra chili flakes if desired.

Notes

  • Do not over-soak noodles; they should be just pliable before cooking.
  • Use tamarind paste for authentic Pad Thai flavor.
  • Add extra lime juice or sugar to balance the sauce to your taste.
  • For a vegetarian version, use tofu and replace fish sauce with soy sauce.
  • Pad Thai is best served immediately while fresh and warm.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-pad-thai/