Shrimp Pad Thai (Print Version)

Chewy rice noodles tossed with shrimp, egg, bean sprouts, peanuts, and a tangy tamarind fish sauce glaze.

# Ingredients:

For the noodles

01 - 8 oz (225 g) dried flat rice noodles
02 - Room-temperature water, for soaking

For the sauce

03 - 3 tablespoons tamarind paste or concentrate
04 - 3 tablespoons fish sauce
05 - 2 tablespoons palm sugar or light brown sugar
06 - 1 tablespoon fresh lime juice
07 - 1/2 teaspoon chili flakes, optional

For the stir-fry

08 - 3 tablespoons neutral oil, divided
09 - 12 oz (340 g) medium shrimp, peeled and deveined
10 - 2 large eggs, lightly beaten
11 - 3 cloves garlic, minced
12 - 1 small shallot, thinly sliced
13 - 4 oz (115 g) fried tofu or extra-firm tofu, cut into small strips
14 - 2 cups (120 g) mung bean sprouts, plus more for serving
15 - 4 scallions or garlic chives, cut into 1-inch pieces
16 - 1/3 cup (45 g) roasted peanuts, roughly crushed
17 - 1 lime, cut into wedges

# Instructions:

01 - Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 25-35 minutes, until flexible but still firm in the center, then drain well.
02 - Whisk tamarind paste, fish sauce, sugar, lime juice, and chili flakes until the sugar dissolves. Set the sauce near the stove.
03 - Heat 1 tablespoon oil in a large wok or 12-inch skillet over medium-high heat. Add shrimp in one layer and cook for 1-2 minutes, turning once, until pink at the edges but not fully firm. Transfer to a plate.
04 - Add 1 tablespoon oil to the pan. Pour in the eggs and scramble just until softly set, then move them to the plate with the shrimp.
05 - Add the remaining 1 tablespoon oil, garlic, shallot, and tofu. Stir-fry for about 1 minute, until fragrant and lightly browned at the edges.
06 - Add drained noodles and the sauce. Toss with tongs for 2-3 minutes, adding 1-2 tablespoons water if the noodles are too firm or the pan looks dry.
07 - Return shrimp and eggs to the pan. Add bean sprouts and scallions, then toss for 30-60 seconds. Serve hot with crushed peanuts, extra sprouts, and lime wedges.

# Notes:

01 - Best served immediately while the noodles are glossy and the sprouts are crisp.
02 - Use certified gluten-free fish sauce and tofu if cooking for a gluten-free diet.
03 - Add chili flakes at the table for more heat.

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