Description

A vibrant and flavorful Thai stir-fry featuring tender rice noodles tossed in a tangy-sweet tamarind sauce, served with grilled shrimp, crunchy peanuts, and fresh vegetables for the ultimate balance of texture and taste.

Ingredients

Units Scale

3 tbsp tamarind paste
3 tbsp fish sauce (or soy sauce for vegetarian)
2 tbsp palm sugar or brown sugar
1 tbsp rice vinegar
1/2 tsp chili flakes (optional)
8 oz rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
2 eggs, lightly beaten
1 cup bean sprouts
4 green onions, sliced (plus extra for garnish)
1/4 cup crushed peanuts
3–4 large shrimp, peeled and deveined
1 lime, halved
Fresh garlic chive buds (optional for garnish)

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Instructions

Soak rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
In a small bowl, mix together tamarind paste, fish sauce, sugar, rice vinegar, and chili flakes. Set aside.
In a wok or large pan, heat oil over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
Add shrimp and stir-fry until just cooked through, about 2–3 minutes. Remove and set aside.
Pour beaten eggs into the pan and scramble lightly.
Add softened noodles and pour in the sauce. Toss well to combine and cook until noodles are tender and coated, about 2–3 minutes.
Add bean sprouts, green onions, and half the peanuts. Toss again and remove from heat.
Plate the Pad Thai with grilled shrimp, garnish with remaining peanuts, more green onions, garlic chives, and a lime wedge. Serve hot.

Notes

Use soy sauce instead of fish sauce for a vegetarian version.
Adjust chili flakes to taste for desired spice level.
Pad Thai is best served fresh but can be reheated with a splash of water.

Nutrition

Serving Size: 1 plate
Calories: 490 kcal
Sugar: 10g
Sodium: 780mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 24g
Cholesterol: 180mg