Shrimp Pad Thai Noodles
Stir-fried rice noodles with shrimp, tamarind, and fish sauce in a Southeast Asian preparation. Served warm with crushed peanuts and fresh herbs.
Ingredients
Method
Soak rice noodles in room-temperature water for 30–40 minutes until pliable but still firm; drain and set aside.
In a small bowl, whisk together fish sauce, tamarind paste (or lime juice), and palm sugar; set aside.
Heat peanut oil in a wok or large skillet over high heat until shimmering.
Add garlic and ginger; stir-fry for 30 seconds until fragrant.
Add shrimp; cook for 1–2 minutes per side until pink; push to the side of the wok.
Pour beaten egg into the empty space; scramble lightly until just set, then toss with the shrimp.
Add drained noodles and the fish sauce mixture; toss continuously for 2–3 minutes until noodles are heated through and coated.
Add red onion and bell pepper; toss for 1–2 minutes until vegetables are tender-crisp.
Transfer to serving plates; top with crushed peanuts and chopped green onion.
Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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