Authentic Thai Shrimp Pad Thai

Ingredients

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 250g (9 oz) shrimp, peeled and deveined 250g (9 oz) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 1/2 cup sliced bell peppers (assorted colors) 1/2 cup sliced bell peppers (assorted colors)
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 3 tablespoons tamarind paste 3 tablespoons tamarind paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1/4 teaspoon chili flakes (adjust to taste) 1/4 teaspoon chili flakes (adjust to taste)
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 1/4 cup crushed peanuts 1/4 cup crushed peanuts
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the rice noodles in warm water for about 15 minutes until they are pliable. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, and stir-fry for 1-2 minutes until fragrant.
3. 3.
   Push the garlic and onion to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until they are almost fully cooked.
4. 4.
   Add the shrimp to the wok and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the wok and set aside.
5. 5.
   In the same wok, add the soaked rice noodles, bean sprouts, and sliced bell peppers. Stir-fry for 2-3 minutes until the noodles are tender and the vegetables are slightly softened.
6. 6.
   In a small bowl, mix together the tamarind paste, fish sauce, soy sauce, palm sugar, and chili flakes. Pour the sauce over the noodles and vegetables in the wok.
7. 7.
   Return the cooked shrimp to the wok and toss everything together until well combined and heated through.
8. 8.
   Remove the wok from heat and garnish the Pad Thai with chopped cilantro and crushed peanuts.
9. 9.
   Serve the Pad Thai hot with lime wedges on the side for squeezing over the dish.

Treat your ingredients with care...

• Rice noodles — Ensure that the noodles are soaked until they are pliable but not overly soft. Over-soaking can result in mushy noodles.
• Tamarind paste — Use a good quality tamarind paste for an authentic flavor. If the paste is too thick, you can dilute it with a little warm water before adding it to the dish.
• Fish sauce — Look for a high-quality fish sauce that is made from anchovies or other small fish. It adds a unique umami flavor to the Pad Thai.

Tips & Tricks

• To add extra flavor, marinate the shrimp in a mixture of fish sauce, lime juice, and garlic for 15 minutes before cooking.
• Customize the level of spiciness by adjusting the amount of chili flakes or adding fresh Thai chilies.
• For a vegetarian version, substitute the shrimp with tofu or a variety of colorful vegetables like broccoli, carrots, and snow peas.
• Garnish the Pad Thai with fresh bean sprouts, sliced green onions, and a sprinkle of dried shrimp for added texture and flavor.
• Leftover Pad Thai can be refrigerated and enjoyed the next day. Reheat it in a skillet with a little oil to maintain its texture.

Serving advice

Serve the Thai Shrimp Pad Thai hot, garnished with fresh cilantro, crushed peanuts, and lime wedges. Accompany it with a side of bean sprouts and sliced green onions for an extra crunch.

Presentation advice

Present the Pad Thai on a vibrant plate, allowing the colorful ingredients to shine. Garnish it with a lime wedge and sprinkle crushed peanuts and cilantro over the top for an appealing visual contrast.