A bright and generous Pad Thai, with supple noodles, just-seared shrimp, a tangy-salty sauce, and the crunch of peanuts. The dish remains quick, fragrant, and perfectly balanced among tamarind, lime, egg, and fresh herbs.
Ingredients
- 350 g 5 mm rice noodles
- 350 g peeled raw shrimp
- 3 pieces eggs
- 250 g fresh bean sprouts
- 60 g unsalted roasted peanuts
- 4 tbsp fish sauce
- 3 tbsp tamarind paste
- 2 tbsp grated palm sugar
- 3 tbsp neutral cooking oil
- 2 cloves garlic
- 1 piece shallot
- 1 bunch scallion
- 1 tsp red pepper flakes
- 2 pieces lime
- 2 l hot water
Method
- Soak the noodles in hot water until they become pliable but still slightly firm in the center, then drain them without rinsing for long.
- Mix the tamarind paste, fish sauce, and palm sugar until you get a glossy, tangy, salty, and highly fragrant sauce.
- Mince the garlic, shallot, and scallion, crush the peanuts, cut the limes into wedges, and keep the bean sprouts ready to add at the last minute.
- Heat a wok or large skillet with the oil until shimmering, then sauté the garlic and shallot until fragrant without browning.
- Add the shrimp and sear until pink and just opaque, then push them to the side of the wok.
- Pour the beaten eggs into the empty space and scramble them gently until they set into soft curds.
- Add the drained noodles and the sauce, then stir-fry, lifting the noodles well, until they absorb the sauce and become pliable, glossy, and elastic.
- Fold in the bean sprouts and some of the scallion off the heat or over low heat, just enough to soften them while keeping their crunch.
- Serve immediately with the crushed peanuts, the remaining scallion, the lime wedges, and the red pepper flakes to adjust at the table.
Nutrition
Per serving
- Energy
- 747.9 kcal
- Protein
- 42.62 g
- Carbohydrate
- 86.59 g
- Fat
- 25.47 g
- Fibre
- 7.94 g
- Calcium
- 128.3 mg
- Iron
- 3.42 mg
- Magnesium
- 81.54 mg
