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R0024

Pad Thai

Thai  | Serves: 4

Ingredients

  • 8 oz flat rice noodles
  • 3 tbsp fish sauce
  • 3 tbsp tamarind paste
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 2 eggs, beaten
  • 8 oz shrimp, peeled
  • 2 cups bean sprouts
  • 3 green onions, sliced
  • 1/3 cup crushed peanuts
  • 1 lime, cut into wedges

Method

  1. Soak rice noodles in warm water 30 minutes until pliable; drain.
  2. Whisk fish sauce, tamarind paste, and brown sugar in a small bowl — this is the sauce.
  3. Heat oil in a wok over high heat.
  4. Add eggs and scramble briefly, then push to one side.
  5. Add shrimp and cook until pink, about 2 minutes.
  6. Add drained noodles and the sauce; toss constantly for 2-3 minutes.
  7. Add bean sprouts and half the green onions; toss another minute.
  8. Plate and top with crushed peanuts, remaining green onions, and a lime wedge.

Notes

Tamarind paste can be found in the international aisle — don't substitute tamarind concentrate without diluting it, it's much stronger.

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