Dinner
Classic Shrimp Pad Thai
Restaurant-quality Pad Thai made at home — chewy rice noodles, plump shrimp, crunchy peanuts, and that signature sweet-tangy sauce.
35 min
2 servings
medium
Ingredients
- •200 g flat rice noodles
- •200 g large shrimp, peeled
- •2 eggs
- •100 g firm tofu, cubed
- •1 cup bean sprouts
- •2 tbsp tamarind paste
- •2 tbsp fish sauce
- •1 tbsp sugar
- •1/4 cup crushed peanuts
- •2 lime wedges
Instructions
- 1Soak rice noodles in warm water 20 min, then drain.
- 2Mix tamarind, fish sauce, and sugar for the sauce. Set aside.
- 3Heat oil in a wok over high heat. Fry tofu until golden, then push to the side.
- 4Add shrimp and cook until pink. Crack eggs in and scramble.
- 5Add noodles and sauce. Toss everything together over high heat, 2–3 min.
- 6Add bean sprouts. Plate and top with peanuts and lime wedges.