Pad Thai
Stir-fried rice noodles with shrimp, eggs, and crushed peanuts, the iconic street food that defined Thai cooking for America.
Ingredients (serves 4)
- 8 oz rice noodles
- 1 lb shrimp
- 2 eggs
- 3 cloves garlic
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 3 tablespoons peanut butter
- 2 cups bean sprouts
- 3 scallions
- crushed peanuts for serving
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Save this recipeInstructions
- 1
Soak rice noodles in warm water until pliable, about 8 minutes, then drain.
- 2
Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Add garlic and cook until fragrant, 30 seconds.
- 3
Add shrimp and cook until pink, about 3 minutes. Push to the side and crack eggs into the pan, scrambling until set, 1 minute.
- 4
Toss in drained noodles with fish sauce, tamarind paste, and palm sugar. Stir constantly for 2 minutes.
- 5
Stir in peanut butter until the noodles are evenly coated, about 1 minute.
- 6
Add bean sprouts and sliced scallions, tossing gently for 1 minute. Serve topped with crushed peanuts.
