Copycat Bangkok Street-Food Pad Thai

Allergens

Shellfish (shrimp)

Ingredients

• 1. 8 oz rice noodles 2. 1/4 cup tamarind paste 3. 2 tbsp fish sauce 4. 2 tbsp palm sugar 5. 2 tbsp vegetable oil 6. 8 oz shrimp, peeled and deveined 7. 2 eggs, beaten 8. 1/2 cup bean sprouts 9. 1/4 cup roasted peanuts, chopped 10. 2 green onions, thinly sliced 11. 2 limes, cut into wedges

Instructions

1. Cook the rice noodles according to package instructions until al dente. Drain and set aside.
2. In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar until smooth. Set aside.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over medium high heat. Add shrimp and stir fry for 2 3 minutes, or until cooked through. Transfer to a plate and set aside.
4. In the same wok, add another tbsp of vegetable oil and pour in beaten eggs. Scramble the eggs until just set. Break into small pieces and combine with the cooked shrimp.
5. Add the noodles to the wok and stir fry for 1 minute. Pour in the tamarind sauce mixture, stirring continuously to ensure even coating.
6. Add the bean sprouts and cook for another 2 minutes, or until the beans begin to soften.
7. Garnish with roasted peanuts, green onions, and lime wedges. Serve immediately.

Chef’s Insight

To get that authentic Thai street food flavor, use real tamarind paste instead of the bottled variety.

Notes

Adjust the heat level by adding more or less chili flakes to taste.