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pad thai noodles with shrimp, bean sprouts and crushed peanuts in a wide wok with lime wedges, on a kitchen counter, natural light, shallow depth of field, wide horizontal landscape composition

Pad Thai

Shrimp, egg, and bean sprouts stir-fried rice noodles with a tangy tamarind sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz rice noodles
  • 0.5 lb shrimp peeled
  • 2 eggs beaten
  • 1 cup bean sprouts
  • 3 tbsp fish sauce
  • 2 tbsp tamarind paste
  • 0.25 cup peanuts crushed

Method
 

  1. Soak the rice noodles in warm water until pliable, then drain.
  2. Cook the shrimp in a large pot or wok until pink, then push to the side.
  3. Scramble the beaten eggs in the same pot.
  4. Add the noodles, fish sauce and tamarind paste and toss until coated.
  5. Fold in the bean sprouts, top with crushed peanuts and serve with lime.

Notes

Have everything prepped and ready before you start cooking.