Recipe: Shrimp Pad Thai

Like my non shrimp version of this pad thai is a delightfully easy to make recipe that feels like it’s impossible to cook when you eat in a restaurant because of how perfectly the flavors are blended. It’s just finding the right amount of sweet, salty, sour, and crunchy though – nothing too fancy.

Shrimp Pad Thai
Serves 4
This quick Pad Thai is a perfect way to bring a little restaurant feeling in to your home.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
For the Sauce
  1. 4 tablespoons fish sauce
  2. ½ cup brown sugar
  3. 2 limes, juiced
  4. 4 cloves garlic, minced
For the Stir Fry
  1. 450g dried rice noodles
  2. 2 tablespoons peanut oil
  3. 250g g shrimp
  4. 4 cloves garlic, minced
  5. 2 shallots, minced
  6. 1 teaspoon crushed red pepper flakes
  7. 1 carrot, cut into matchsticks
  8. 2 eggs
  9. 1 cup mung bean sprouts
For Garnish
  1. 40g peanuts, chopped
  2. cilantro, minced
  3. 3 scallions, thinly sliced
  4. 1 lime, cut into wedges
Instructions
  1. In a small sauce pan set over medium-low heat, add the ingredients for the sauce. Simmer until the sugar has completely dissolved, then set aside.
  2. Place the noodles in a large bowl and pour hot water overtop to cover. Soak for 5-7 minutes then drain and set aside.
  3. Heat a large frying pan (or wok) over high heat until very hot.
  4. Add the oil then the garlic, shallots and red pepper flakes to the remaining hot oil and let fry for 30 seconds or less.
  5. Add the noodles and stir-fry for about a minute then the sauce and carrots, and shrimp and toss again.
  6. Move everything to the side and crack the eggs on the other side and lightly scramble.
  7. Add the mung bean sprouts and toss everything together.
  8. Remove from heat and garnish.
Adapted from Hapa Nom
Adapted from Hapa Nom
Mab Made Food http://www.mabdese.net/bento/

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