Shrimp Pad Thai
Thai · Noodle · 40 min · 4 servings
Ingredients
- 225 g rice noodles
- 250 g shrimp
- 100 g eggs
- 9 g garlic
- 40 g vegetable oil
- 30 g tamarind
- 45 g fish sauce
- 30 g brown sugar
- 1 g chilli powder
- 150 g bean sprouts
- 40 g spring onions
- 40 g roasted peanuts
- 30 g lime juice
Instructions
- Soak the rice noodles in warm water for 20-25 minutes until pliable but still slightly firm, then drain.
- For the sauce, stir the tamarind, fish sauce, brown sugar and chilli powder in a small bowl until the sugar dissolves.
- Finely chop the garlic, cut the spring onions into 3 cm lengths and roughly crush the roasted peanuts. Peel and devein the shrimp.
- Heat a wok over high heat until smoking and add half of the vegetable oil; stir-fry the shrimp for 1-2 minutes until pink, then set aside on a plate.
- Add the remaining oil and the garlic and toss for a few seconds. Crack the eggs into the side of the wok and scramble until half set.
- Add the noodles and sauce and keep tossing with tongs for 2-3 minutes until the noodles absorb the sauce and soften. Splash in a spoonful of water if they seem dry.
- Return the shrimp, add most of the bean sprouts and the spring onions and toss for one more minute. Serve topped with the remaining sprouts, the peanuts and the lime juice.
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