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Shrimp Pad Thai

Ingredients

  • Rice stick noodle 1 package
  • Large shrimp frozen, 1 package
  • 3-4 eggs beaten
  • 1/2-1 bag of bean sprouts
  • 1/2-1 bag of bokchoy rip or chop roughly
  • 6 green onion sliced
  • 6 garlic minced
  • A large handful of roasted peanuts salted or unsalted, it’s up to you – or more

Sauce

  • 4 tbsp tamarind paste
  • 4-5 tbsp fish sauce
  • 4-5 tbsp dark brown sugar
  • 2-3 tbsp lime juice
  • 1 tbsp Sriracha sauce which is getting harder to find in the market
  • 4 tbsp hot boiling water

Instructions

  • In a bowl, mix tamarind, fish sauce, brown sugar, lime juice, Sriracha sauce and hot water until completely combined, set aside
  • Soak noodle in hot boiling water
  • Heat 1-2 tbsp vegetable oil on non stick pan, saute garlic until fragrant, then stir in shrimp. Cook until pinkish. Place shrimp and garlic on a plate, set a side
  • Heat 1 tbsp oil, using the same pan, make scramble egg, then place on a plate, set aside
  • Drain noodle from water
  • Heat 1 tbsp oil, using the same pan, then stir in the noodle, followed with tamarind mixture. Stir to coat evenly.
  • Add in veggies, stir, then add in shrimps and eggs
  • Serve immediately, sprinkled with peanuts and this is what I like best, sprinkling Boncabe (from Indonesia – it’s like seasoned dried cayenne)