Pad Thai with Shrimp

Pad Thai rose as Thailand's beloved national noodle dish, a quick wok stir-fry that balances sweet, sour, and salty. This shrimp version tosses rice stick noodles in a tamarind-fish sauce glaze with crisp bean sprouts and egg.

Serves 4

Estimate for one serving

• 520 cal
• 28g protein
• 68g carbs
• 18g fat
• 4g fiber

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Ingredients

• 8 oz (227 g) 8 oz (227 g) rice stick noodles (5-6 mm wide)
• 1 lb (454 g) 1 lb (454 g) large shrimp, peeled and deveined
• 3 tbsp 3 tbsp tamarind paste
• 3 tbsp 3 tbsp palm sugar or light brown sugar
• 3 tbsp 3 tbsp fish sauce
• 2 tbsp 2 tbsp water
• 1/2 tsp 1/2 tsp chili flakes (or to taste)
• 3 tbsp 3 tbsp neutral oil (such as canola or vegetable)
• 4 cloves 4 cloves garlic, minced
• 2 2 shallots, thinly sliced
• 2 2 large eggs, lightly beaten
• 3 cups (about 6 oz) 3 cups (about 6 oz) fresh bean sprouts
• 4 4 scallions, cut into 2-inch pieces
• 1/2 cup 1/2 cup roasted unsalted peanuts, coarsely chopped
• 1 1 lime, cut into wedges
• for garnish Fresh cilantro sprigs (optional)

Instructions

1. 1Soak the rice noodles in room-temperature water for 20-30 minutes until pliable but still firm. Drain well and set aside.
2. 2In a small bowl, whisk together tamarind paste, palm sugar, fish sauce, water, and chili flakes until sugar dissolves. Taste and adjust for a balanced sweet-sour-salty flavor. Set sauce aside.
3. 3Heat oil in a large wok or 12-inch skillet over high heat until shimmering. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through. Transfer to a plate.
4. 4Add remaining oil to the same wok. Add garlic and shallots; stir-fry 30 seconds until fragrant but not browned.
5. 5Push aromatics to one side. Pour in beaten eggs and let set for 10 seconds, then scramble quickly.
6. 6Add drained noodles and prepared sauce. Toss vigorously with tongs or two spatulas for 1-2 minutes until noodles absorb most of the sauce and are tender but still chewy.
7. 7Return cooked shrimp to the wok along with bean sprouts and scallions. Toss everything together for 30-45 seconds until sprouts are just wilted and shrimp is warmed.
8. 8Remove from heat. Sprinkle with chopped peanuts and toss once more. Taste and add a splash more fish sauce if needed.
9. 9Divide into 4 bowls. Serve immediately with lime wedges and cilantro sprigs on the side for squeezing and garnishing.