Ingredients
-
- 8 oz (225g) rice noodles 🍜
- 2 tbsp vegetable oil 🛢️
- 2 cloves garlic, minced 🧄
- 8 oz (225g) shrimp, peeled and deveined 🍤
- 2 eggs, lightly beaten 🥚
- 1 cup bean sprouts 🌱
- 2 green onions, chopped 🧅
- 1/4 cup roasted peanuts, chopped 🥜
- Fresh cilantro, chopped 🌿
- Lime wedges, for serving 🍋
For the Sauce:
-
- 3 tbsp fish sauce 🐟
- 1 tbsp soy sauce 🥣
- 2 tbsp tamarind paste 🍯
- 1 tbsp palm sugar or brown sugar 🍬
- 1/2 tsp chili flakes (adjust to taste) 🌶️
Instructions
Cooking Instructions 🔥
-
Prepare the Noodles
Soak rice noodles in warm water for about 20-30 minutes until pliable. Drain and set aside. -
Mix the Sauce
In a bowl, whisk together fish sauce, soy sauce, tamarind paste, sugar, and chili flakes. Adjust to taste. -
Cook the Shrimp
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add shrimp and cook until pink and opaque (about 2-3 minutes). Remove and set aside. -
Scramble the Eggs
Add remaining oil, then garlic. Sauté briefly, add eggs, and scramble gently until set. -
Combine Everything
Add noodles to the pan, pour in sauce, and toss to coat. Stir in shrimp, bean sprouts, and green onions. Cook for a few minutes until noodles are heated through. -
Serve and Garnish
Plate your Pad Thai, sprinkle with peanuts, fresh cilantro, and serve with lime wedges. Optional: a pinch more chili flakes for heat! 🔥
Notes
Tasty Tips & Variations 🧑🍳✨
- Vegan Option: Replace shrimp with tofu, fish sauce with soy sauce or tamari, and skip the egg or use scrambled tofu.
- Chicken or Beef: Thinly sliced chicken breast or beef flank steak can replace shrimp.
- Extra Crunch: Add crispy fried shallots or extra bean sprouts on top.