A delicious Pad Thai stir-fried and tossed in a flavorful sauce with shrimp, but chicken, beef, tofu or a combination works well with this noodle dish.
ingredient
- 14 ounces dried rice noodles
- 2 tablespoons fish sauce
- 4 ½ teaspoons tamarind paste
- 2 tablespoons palm sugar
- 1 ½ teaspoons lime juice
- 1 ½ teaspoons rice vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 large egg
- 4 ounces shrimp, 16/20 count, peeled and deveined
- 1 teaspoon paprika
- ⅓ cup green onions, 2-inches long
- 2 tablespoons unsalted roasted peanuts, chopped
- ½ cup bean sprouts
- 1 lime, cut into wedges
Directions
- Soften the Rice Noodles – Heat a large pot of water until it becomes lukewarm, about 80 to 90°F (27 to 32°C), then turn off the heat. Add the rice noodles and soak until flexible yet solid but not completely cooked, about 5 to 10 minutes. Drain and rinse with cold water.
- Make the Sauce – In a medium-sized bowl, whisk together the fish sauce, tamarind paste, palm sugar, lime juice, and rice vinegar. Set aside.
- Cook the Eggs – Heat a wok or large saute pan over medium-high heat. Add oil. Once hot, add the garlic and stir for 15 seconds. Add the egg and quickly stir to break the yolk. Mix to scramble and break into smaller pieces. The egg should be slightly wet and uncooked before adding the shrimp.
- Cook the Shrimp – Add the shrimp and mix. Cook until they just turn pink and the egg fully scrambles, about 1 minute.
- Add the Noodles and Sauce – Add the softened noodles, stir to combine, and cook for 2 minutes. Add the sauce and stir to combine. Turn off the heat.
- Toss with Paprika – Add the paprika and toss until the noodles turn slightly red in color. Add the green onions and allow them to wilt slightly.
- Garnish and Serve – Transfer to a serving plate, top with bean sprouts and chopped peanuts, and serve with lime wedges.
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