Pad thai with shrimp
🧾 Ingredients (serves 4)
• 200g dried rice noodles (medium width)
• 250g shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 100g bean sprouts
• 50g firm tofu, diced (optional)
• 3 spring onions, sliced
• ¼ cup roasted peanuts, crushed
• Lime wedges, for serving
Pad Thai Sauce
• 3 tbsp fish sauce
• 1½ tbsp tamarind paste
• 1½ tbsp palm sugar (or brown sugar)
• 1 tsp chili flakes (adjust to taste)
Method
1. Prep the noodles
◦ Soak rice noodles in warm water for 30–40 minutes until pliable. Drain and set aside.
2. Make the sauce
◦ In a bowl, mix fish sauce, tamarind paste, sugar, and chili flakes until dissolved.
3. Cook the shrimp
◦ Heat oil in a wok or skillet. Sauté garlic until fragrant, then add shrimp. Cook until pink and just firm. Remove and set aside.
4. Scramble the eggs
◦ In the same pan, pour in beaten eggs. Stir gently until just set.
5. Combine everything
◦ Add soaked noodles, tofu (if using), and sauce. Toss well over medium heat until noodles are glossy and cooked through.
◦ Return shrimp to the pan. Add bean sprouts and spring onions. Stir briefly to warm through.
6. Serve
◦ Plate the noodles. Top with crushed peanuts and lime wedges.
💡 Tips
• For extra depth, add dried shrimp or preserved radish during the stir-fry.
• Don’t overcook the noodles — they should be tender but still springy.
• Tamarind paste gives authentic tang; avoid substituting with vinegar unless necessary.
• Use a wide pan or wok for even heat and quick cooking.
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