Pad Thai

Name: Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g rice noodles, soaked; 200 g shrimp, peeled; 2 piece egg, beaten; 150 g bean sprouts; 3 piece scallion, cut into batons; 50 g peanuts, crushed; 2 tbsp tamarind paste; 2 tbsp fish sauce; 2 tbsp palm sugar; 1 tsp chili flakes; 1 piece lime, cut into wedges

Stir-fried rice noodles with tamarind, shrimp, and peanuts.

30 min
Medium
2 servings
Thai
Gluten free

Cooks: 0
Photos: 0

Ingredients

rice noodles, soaked200g
shrimp, peeled200g
egg, beaten2 piece
bean sprouts150g
scallion, cut into batons3 piece
peanuts, crushedroasted50g
tamarind paste2 tbsp
fish sauce2 tbsp
palm sugaror brown sugar2 tbsp
chili flakes (optional)to taste1 tsp
lime, cut into wedges1 piece

Method

1
Soak rice noodles in warm water until pliable but not soft, about 20 minutes; drain.
They finish cooking in the wok — undersoak slightly.
2
Whisk tamarind paste, fish sauce, and palm sugar into a smooth sauce.
Taste — you're after sweet-sour-salty in balance.
3
Heat oil in a wok; sauté garlic, then add shrimp and stir-fry until just pink.
4
Push shrimp aside; pour beaten egg into the wok and scramble until just set.
5
Add drained noodles and the sauce; toss continuously until noodles soak up the sauce.
Keep things moving so nothing sticks.
6
Toss in bean sprouts and scallion; finish with crushed peanuts, chili flakes, and lime.

Per serving

550
kcal: 35g
protein: 70g
carbs: 12g
fat