Shrimp Pad Thai
Everyone loves Pad Thai and now you can make it right in your own kitchen without even having to go to Thailand!
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g dry rice pad thai noodles ((see note below))
- 1/2 lb. (227g) shelled and deveined shrimp
- 3 eggs
- 1 small carrot, (julienned)
- 1-2 stalks green onion, (cut into 2" lengths)
- 3 garlic cloves, (minced)
- 2 tbs light olive oil
- 1 cup water
- 1/3 cup tamarind paste ((or lime juice))
- 1/3 cup oyster sauce ((see note below for gluten-free version))
- 3 tbs coconut sugar
- 3 tbs fish sauce
- 3 tbs soy sauce ((tamari or liquid aminos for gluten-free))
- Bean sprouts
- Chopped peanuts
- Dried chili flakes or chili powder
- Lime wedges
- Chopped green onion
Instructions
- 1
Soak dry pad thai noodles in hot water for about 45 minutes to soften.
- 2
Drain noodles well and set aside.
- 3
Mix sauce ingredients together. Set aside.
- 4
Crack eggs into a bowl and scramble with a fork. Set aside.
- 5
In a large wok or skillet, heat light olive oil over medium high heat.
- 6
Add garlic and carrots and cook about 1 minute.
- 7
Add shrimp, stir-frying until cooked through.
- 8
Move ingredients to one side of the pan and pour in the scrambled eggs. Stir the eggs to cook until just done.
- 9
Add pad thai noodles and sauce to the pan.
- 10
Stir-fry all ingredients to mix well.
- 11
Add the green onion and stir to combine.
- 12
Cook until noodles soften and sauce is almost, but not completely soaked up, about 3 minutes.
- 13
Transfer to a serving dish and add optional garnishes, if desired.
- 14
Serve immediately.