Ingredients:
200g rice noodles
200g shrimp, peeled & deveined
2 tbsp vegetable oil
2 cloves garlic, minced
2 eggs, lightly beaten
1 cup bean sprouts
2 green onions, sliced
3 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
1/4 cup roasted peanuts, crushed
Lime wedges (for serving)
Fresh cilantro (optional)
Instructions:
Prepare Noodles:
Soak rice noodles in warm water for 20-30 minutes until softened. Drain and set aside.
Mix Sauce:
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, and brown sugar. Set aside.
Cook Shrimp:
Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add shrimp, cook 1-2 minutes per side until pink. Remove and set aside.
Scramble Eggs:
Add remaining oil, sauté garlic briefly, then pour in eggs. Scramble until just set.
Combine:
Add noodles, sauce mixture, and toss well. Add bean sprouts, green onions, and cooked shrimp. Stir-fry for another minute until everything is heated through and coated in sauce.
Serve:
Plate the Pad Thai. Garnish with crushed peanuts, lime wedges, and cilantro if desired.
Serve hot and enjoy!
