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Shrimp Pad Thai

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Shrimp Pad Thai

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Curated for Stockpot by Nirmala

Stockpot recipe team

Shrimp Pad Thai

A quick and tasty stir fry packed with sweet, salty sour and spicy flavours.

30 minutesServes 4Medium

Original source

Recipe by Julia Frey of Vikalinka on Vikalinka

Stockpot imported and organized this recipe. Credit and the original post stay attached wherever it is shared.

https://www.stockpotai.com/recipes/shrimp-pad-thai

What you'll need

Ingredients

200 Oz Flat Rice Noodles
300 Oz Large Shrimp
2½ tbsp Tamarind Purée
3 tbsp Fish Sauce
3 tbsp Light Brown Sugar
2 tbsp Vegetable Oil
1 Shallot
3 cloves Garlic
1 tsp Chilli Flakes
4 Green Onions
2 Eggs
2 cups Cups Beansprouts
1/4 cup Cup Roasted Peanuts

1 Lime

Cook it step by step

Method

1
Soak the rice noodles in hot water for 30-40 minutes until mostly softened. Mix the tamarind purée, fish sauce and the light brown sugar and set aside for the sugar to dissolve.
2
In a large wok heat 1 tbsp of the vegetable oil and add the shrimp, cook until the shrimp turns pink on each side, then remove from the pan immediately and set aside in a bowl till needed.
3
To the same add 1 tbsp of oil and bring in the chopped shallot, minced garlic and chilli flakes, stir fry for a minutes, then add the drained noodles with some of the water that is clinging to them and add the mixed sauce, cook while stirring for 1-2 minutes until the noodles are soft but still slightly chewy.
4
Now move the noodles to one side and break 2 eggs into the free space of the wok, let them cook for 30 seconds, then pile the noodles on top of them and cook for a few seconds longer until the eggs are set, then toss lightly to combine.
5
Bring the bean sprouts, green onions, cooked shrimp and half of the peanuts into the wok and toss to combine until the onions are slightly wilted but the beansprouts are still crunchy and take off the heat. Serve the noodles with lime wedges and the remaining peanuts.

View the original recipe by Julia Frey of Vikalinka