Shrimp Pad Thai
Springy rice noodles tossed with shrimp, egg and a sweet-tangy tamarind sauce - the classic Thai street food.
- ⏱ 30 min
- 📊 medium
- 🍽 For Two
Ingredients
- 200 g rice noodles
- 250 g shrimp
- 2 eggs
- 2 tbsp tamarind paste
- 3 tbsp peanuts
Instructions
- Soak rice noodles in warm water until pliable.
- Stir-fry shrimp, push aside and scramble the eggs.
- Add noodles and tamarind sauce; toss over high heat.
- Finish with crushed peanuts, bean sprouts and lime.
💡 Chef's tip
Have everything prepped and the wok screaming hot - pad thai comes together in under 3 minutes of cooking.
Soaking the rice noodles in warm (not boiling) water keeps them pliable but firm, so they finish cooking in the wok without turning to a sticky clump.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 24 g
- Carbs: 62 g
- Fat: 15 g
