Pad Thai

Name: Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 oz rice noodles, flat, pad thai style; 2 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp sugar; 1 tbsp rice vinegar; 8 oz shrimp, peeled and deveined; 2 eggs; 1 cup bean sprouts; 3 green onions, cut into 2-inch pieces; 1/4 cup roasted peanuts, crushed; 1 lime, cut into wedges; 2 tbsp vegetable oil

Sweet, sour, salty, and a little bit spicy all in one wok. This Pad Thai has chewy rice noodles, crunchy peanuts, and a tamarind-based sauce that hits every flavor note. Make it with shrimp, chicken, or tofu. The key is high heat and fast cooking.

15mCook

15mPrep

MedDifficulty

945Forks

2.9kCooked

thainoodlesdinnerquick

Ingredients

8 ozrice noodles (flat, pad thai style)
2 tbsptamarind paste
2 tbspfish sauce
1 tbspsugar
1 tbsprice vinegar
8 ozshrimp (peeled and deveined)
2eggs
1 cupbean sprouts
3green onions (cut into 2-inch pieces)
0.3 cuproasted peanuts (crushed)
1lime (cut into wedges)
2 tbspvegetable oil

Instructions

Step 0 of 6 completed

Soak rice noodles in warm water for 20-30 minutes until pliable. Drain.

Mix tamarind paste, fish sauce, sugar, and rice vinegar to make the sauce.

Heat oil in a wok over high heat. Cook shrimp until pink, about 2 minutes per side. Remove.

Push shrimp aside, crack eggs into the wok and scramble quickly.

Add drained noodles and sauce. Toss everything together using tongs for 2-3 minutes until noodles are coated and tender.

Add bean sprouts and green onions, toss briefly. Serve topped with crushed peanuts and lime wedges.