Pad Thai
Equipment
- 1 large skillet
- 1 pot
- 1 Spatula
- 1 Mixing bowl
- 1 colander
- 1 measuring cup
- 1 Cutting board
- 1 Knife
Ingredients
- 200 grams rice noodles
- 2 tablespoons vegetable oil
- 200 grams shrimp peeled and deveined
- 2 cloves garlic minced
- 1 cup bean sprouts
- 2 eggs lightly beaten
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons tamarind paste
- 1 teaspoon chili powder
- 1/4 cup peanuts crushed
- 2 green onions chopped
- 1 lime cut into wedges
- 1/4 cup fresh cilantro chopped
Instructions
- Cook the rice noodles according to package instructions and drain them using a colander.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the shrimp to the skillet and cook until pink and opaque, about 3 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Push the shrimp to one side of the skillet and pour the beaten eggs into the empty side.
- Scramble the eggs until fully cooked, then mix them with the shrimp.
- Add the cooked noodles to the skillet and toss everything together.
- In a small bowl, combine fish sauce, sugar, tamarind paste, and chili powder.
- Pour the sauce over the noodle mixture and stir to coat evenly.
- Add the bean sprouts, peanuts, and green onions, and toss to combine.
- Let the Pad Thai rest for 5 minutes to allow the flavors to meld.
- Garnish with lime wedges and cilantro before serving.
Notes
For best results, adjust the seasoning according to your taste preferences, and consider adding a splash of lime juice for extra tanginess. Using fresh ingredients will enhance the overall flavor of your Pad Thai, and remember that the key to a perfect Pad Thai is balancing the sweet, sour, and salty elements in the dish.
Tried this recipe?Let us know how it was!