Pad thai

Ingredients

• Rice noodles (3-5mm wide)200 g
• Fresh or thawed shrimp, cleaned200 g
• Medium eggs2
• Fresh bean sprouts100 g
• Unsalted roasted peanuts40 g
• Lime (juice and wedges)1
• Fish sauce (Nam Pla)30 ml
• Brown sugar20 g
• Concentrated tamarind paste30 g
• Peanut or sunflower oil40 ml
• Minced shallot30 g
• Minced garlic10 g
• Dried chili flakes2 g
• Fine salt1 g

Allergens

Peanuts, Crustaceans, Fish, Soy, Eggs

Method

1. Soak rice noodles in lukewarm water (about 40°C) for 20-30 minutes until pliable but still slightly firm to the bite (al dente).
2. In a small bowl, prepare the sauce by emulsifying tamarind paste, fish sauce, brown sugar, and chili flakes until the sugar is fully dissolved.
3. Coarsely chop the roasted peanuts and set aside; cut the lime into wedges and rinse the bean sprouts.
4. Heat half of the oil in a wok or large skillet over high heat. Sauté the shrimp for about 1-2 minutes until opaque and pink, then remove and set aside.
5. Add the remaining oil to the wok, sauté the shallot and garlic for 30 seconds until golden brown, being careful not to burn them.
6. Add the drained noodles to the wok along with the prepared sauce. Stir-fry vigorously over medium-high heat for 2-3 minutes; if too dry, add a tablespoon of water at a time until noodles are tender.
7. Push the noodles to one side of the wok, crack the eggs into the empty space, and scramble quickly until they begin to set (about 45 seconds).
8. Mix the eggs with the noodles, return the shrimp to the pan, and add half of the peanuts and the bean sprouts. Stir-fry for another 30-60 seconds to heat the sprouts while keeping them crunchy.
9. Turn off the heat, plate immediately, and garnish with the remaining peanuts, fresh lime wedges, and extra chili if desired.