Gustamo kitchen · Thai
Shrimp pad thai
35 min
Serves 4
14 ingredients
Contains peanuts, eggs, fish and shellfish
Read from the ingredients. Check labels if anyone has an allergy.
Cook the shrimp to 145 °F (63 °C)
Cook until the flesh is pearly and opaque.
Cook the eggs to 160 °F (71 °C)
Cook until the eggs are set and no longer runny.
Source: FoodSafety.gov, USDA FSIS
Ingredients
- 8 oz dried flat rice noodles
- 3 tbsp fish sauce
- 3 tbsp tamarind paste
- 3 tbsp brown sugar
- 1/2 tsp red pepper flakes
- 3 tbsp vegetable oil, divided
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 large eggs
- 2 cups bean sprouts
- 4 scallions, cut into 1-inch pieces
- 1/3 cup roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro
- 2 limes
Steps
- Soak the noodles in hot tap water for 10 minutes, until pliable but still firm. Drain.
- Stir together the fish sauce, tamarind, brown sugar and pepper flakes until the sugar dissolves.
- Heat 2 tbsp of the oil in a wok over high heat. Cook the shrimp for 1 to 2 minutes per side, until pink and opaque, then move them to a plate.
- Add the rest of the oil and the garlic and stir for 15 seconds.
- Add the noodles and the sauce. Toss for 2 to 3 minutes, until the sauce is absorbed and the noodles are tender.
- Push the noodles to one side. Crack the eggs into the pan, scramble them until firm and toss them with the noodles.
- Add the shrimp, bean sprouts and scallions and toss for 1 minute.
- Top with the peanuts and cilantro and serve with lime wedges.
