Pad Thai Recipe: Tangy and Flavorful
Tangy Pad Thai with shrimp and tamarind sauce.
Ingredients
- Pad Thai:
- 8 oz flat rice noodles
- ½ lb shrimp peeled
- 2 tbsp vegetable oil
- 2 large eggs beaten
- 1 cup bean sprouts
- ½ cup red bell pepper sliced
- 3 green onions sliced
- 2 cloves garlic minced
- ¼ cup roasted peanuts chopped
- Sauce:
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp chili paste optional
- 2 tbsp water
- Optional: Lime wedges cilantro
- Suggested Pairings: Spring rolls Thai iced tea
Instructions
- Soak noodles for 6-8 minutes; drain and rinse.
- Whisk sauce ingredients.
- Cook shrimp for 2-3 minutes; set aside. Scramble eggs for 1-2 minutes; set aside.
- Stir-fry garlic, onion whites, and bell pepper for 1-2 minutes.
- Add noodles, sauce, shrimp, eggs, sprouts, and onion greens; toss for 2-3 minutes.
- Serve in white ceramic bowls with peanuts, cilantro, and lime; pair with spring rolls and tea.
Notes
- Soak noodles until pliable.
- Store in the fridge for 2-3 days; don’t freeze.
- Try a vegetarian variation.
- Pair with cucumber salad.