Shrimp Pad Thai
- 8 oz rice noodles, flat, about 1/4 inch wide
- Sauce
- 3 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 3 tbsp brown sugar
- 1 tbsp lime juice
- ½ tsp red pepper flakes, or more to taste
- 3 tbsp vegetable oil, divided
- 12 oz large shrimp, peeled and deveined
- 1 medium shallot, thinly sliced
- 3 cloves garlic, minced
- 2 large eggs
- 2 cups bean sprouts
- 4 green onions, cut into 2-inch pieces
- To serve
- ⅓ cup roasted peanuts, chopped
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, leaves (optional)
Shrimp Pad Thai
- Cover the noodles with very hot tap water in a large bowl and soak until they bend easily but are still firm in the center. Drain them well.
- Stir the tamarind, fish sauce, brown sugar, lime juice and red pepper flakes in a small bowl until the sugar dissolves.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the shrimp in one layer and cook, turning once, until pink, opaque and 145°F (63°C), then move them to a plate.
- Add the rest of the oil, the shallot and the garlic and stir until fragrant.
- Add the noodles and sauce and toss constantly until the noodles soak up the sauce and turn tender and chewy. Add a splash of water if they stick or still feel firm.
- Push the noodles to one side, crack the eggs into the empty space and scramble until just set, then toss them through the noodles.
- Return the shrimp, add the bean sprouts and green onions and toss until the sprouts barely wilt.
- Serve topped with peanuts and cilantro, with lime wedges to squeeze over.
- Cook to 145°F inside (check with a thermometer).