Pad Thai

Ingredients

For the sauce

  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup water
  • 1/2 teaspoon chili powder or adjust to taste

For the pad thai

  • 200g flat rice noodles
  • 200g shrimp, peeled and deveined
  • 2 eggs
  • 1 cup bean sprouts
  • 3 green onions, chopped
  • 1/2 cup chopped peanuts
  • 2 cloves garlic, minced
  • 1 shallot, finely-chopped
  • 1 lime, cut into wedges
  • 2 tablespoons vegetable oil
  • Fresh coriander, chopped, for garnish
  • Extra bean sprouts, for garnish

Method

  1. Prepare the sauce:

    • In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, brown sugar, water, and chili powder. Set aside.

  2. Prepare the noodles:

    • Soak the rice noodles in warm water for about 20 minutes, until flexible yet firm. Drain and set aside. (Do not over soak.)

  3. Cook the shrimp:

    • Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the shrimp and cook until they turn pink and are just cooked through. Remove and set aside.

  4. Cook the aromatics:

    • Add the remaining oil to the wok. Sauté the garlic and shallot until fragrant.

  5. Add eggs:

    • Push the garlic and shallot to the side of the wok, crack the eggs into the center, and scramble until just set.

  6. Combine ingredients:

    • Add the drained noodles to the wok and pour the prepared sauce over them. Toss everything together to coat the noodles and cook until they are soft and tangled, about 3-5 minutes.

  7. Add shrimp and vegetables:

    • Return the cooked shrimp to the wok, and add the bean sprouts and green onions. Toss everything together and cook for another 2 minutes.

  8. Serve:

    • Transfer the Pad Thai to a serving plate. Garnish with chopped peanuts, fresh coriander, extra bean sprouts, and lime wedges.