Pad Thai with Shrimp

Ingredients

• 8 oz dried rice noodles
• 10 oz large shrimp, peeled and deveined
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2 eggs
• 1 cup bean sprouts
• 3 green onions, cut into 2-inch pieces
• 0.25 cup roasted peanuts, crushed
• 1 lime, cut into wedges
• 1 tsp chili flakes

Method

1. Soak rice noodles in warm water for 30 minutes until pliable, then drain.
2. Heat oil in a large wok or skillet over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.
3. Add shrimp and cook for 2-3 minutes until opaque and cooked through (63°C/145°F).
4. Push ingredients to the side, crack eggs into the pan, scramble lightly until set, then mix together with the shrimp.
5. Add drained noodles, tamarind paste, fish sauce, and palm sugar. Toss everything for 2-3 minutes until well combined.
6. Transfer to a plate and top with bean sprouts, green onions, peanuts, and serve with lime wedges and chili flakes.