Shrimp Pad Thai

Ingredients:

For the Sauce:

• 3 tbsp fish sauce

• 1 ½ tbsp tamarind paste (or 1 tbsp lime juice as a substitute)

• 1 ½ tbsp brown sugar (or palm sugar)

• 1 tbsp soy sauce

• 1 tsp Sriracha (optional, for spice)

For the Pad Thai:

• 8 oz rice noodles (medium width)

• 2 tbsp vegetable oil (or peanut oil)

• 2 eggs, lightly beaten

• ½ lb shrimp, peeled and deveined

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• 1 cup bean sprouts

• 2 green onions, sliced (plus more for garnish)

• ¼ cup roasted peanuts, chopped

• Lime wedges, for serving

• Fresh cilantro, for garnish

Instructions:

1. Prepare the Noodles:

Soak rice noodles in warm water for about 25–30 minutes, until softened but still slightly firm.
Drain and set aside.
(Do not over-soak — they’ll finish cooking in the pan.)

2. Make the Sauce:

In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and Sriracha.
Taste and adjust balance — it should be sweet, salty, and tangy.

3. Cook the Shrimp:

In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
Add shrimp and cook 1–2 minutes per side, until pink and opaque.
Remove from the pan and set aside.

4. Scramble the Eggs:

Add another 1 tbsp oil to the pan.
Pour in beaten eggs and scramble gently until just set.
Push to one side of the pan.

5. Stir-Fry the Aromatics:

Add garlic and shallot to the same pan. Sauté for 30 seconds, until fragrant.

6. Combine Everything:

Add the drained noodles and Pad Thai sauce to the pan.
Toss with tongs until noodles are evenly coated and slightly caramelized.
Return the shrimp to the pan, along with bean sprouts and green onions.
Toss everything together for another 1–2 minutes.

7. Serve:

Plate the Pad Thai and top with crushed peanuts, fresh cilantro, and extra green onions.
Serve with lime wedges for squeezing over the top.