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Pad Thai Recipe | What's For Dinner

Ingredients

8 oz flat rice noodles (pad thai noodles)8 oz large shrimp, peeled2 whole large eggs

For the sauce

2 tbsp tamarind paste2 tbsp fish sauce1 tbsp brown sugar1 tbsp rice vinegar

Instructions

1

Soak the rice noodles in hot (not boiling) water for 8-10 minutes until pliable but still firm. Drain.

Tip: Do not oversoak the noodles. They should be slightly undercooked since they'll finish cooking in the wok.

2

Mix the tamarind paste, fish sauce, brown sugar, and rice vinegar in a small bowl. Stir until the sugar dissolves.

3

Heat oil in a wok or large skillet over high heat. Cook the shrimp for 1-2 minutes per side until pink. Remove and set aside.

4

In the same wok, add the garlic and cook for 15 seconds. Push to the side, crack in the eggs, and scramble quickly.

5

Add the drained noodles and the sauce. Toss vigorously for 2-3 minutes until the noodles absorb the sauce.

6

Return the shrimp to the wok, add bean sprouts and green onions, and toss for 30 seconds. Serve topped with crushed peanuts and lime wedges.

Nutrition per Serving

480kcal

Calories

28g

Protein

58g

Carbs

16g

Fat

3g

Fiber

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Pad Thai

Ingredients

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