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.