Easy Shrimp Pad Thai
Author: 
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Full of perfectly balanced, complex flavors, with lots of easy to find ingredients - this Shrimp Pad Thai is great for the everyday home cook!
Ingredients
  • Sauce
  • 4 tablespoons fish sauce
  • ½ cup brown sugar
  • ½ cup tamarind juice*
  • 4 cloves garlic, minced
  • Stir-Fry
  • 8 ounces dried Pad Thai Noodles (also known as stir-fry rice noodles)
  • 2 tablespoons peanut oil
  • ½ pound fresh shrimp, shelled and deveined (you can buy them already deveined for ease)
  • 4 cloves garlic, minced
  • 2 shallots, halved and thinly sliced
  • ½ - 1 teaspoon crushed red pepper flakes (according to your desired spice level)
  • 1 medium carrot, cut into matchsticks
  • 2 eggs
  • 1 cup mung bean sprouts
  • Garnish
  • ¼ cup unsalted roasted peanuts, chopped
  • a few sprigs of cilantro, leaves
  • 3 scallions, green parts only, thinly sliced
  • 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 according to the package directions, or until slightly firmer than al dente (about 7 - 8 minutes). Drain in a colander, rinse under cold water, and set aside.
  3. Prepare a plate lined with a paper towel. Heat a large wok or sauté pan over high heat until very hot. Add the oil. Then add the shrimp and quickly stir-fry until just pink and almost cooked through. Remove from the pan using a slotted spoon and set aside on the paper-lined plate.
  4. Add the garlic, shallots and red pepper flakes to the remaining hot oil. Stir-fry for 15-20 seconds (do not let it burn).
  5. Add the noodles and stir-fry for about a minute. Add the sauce and carrots, toss. Then add the 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. Test the firmness of the noodles – if they’re still too firm, stir-fry for another minute. Remove from heat and garnish with the peanuts, cilantro, and scallions. Serve with lime wedges and enjoy!
Notes
* Tamarind Juice - You can buy premixed tamarind juice or you can make your own from concentrate. If you're making it from concentrate, purchase a package of compressed tamarind pulp and cut off 1 tablespoon of paste. Soak it in ½ cup of warm water for about 20 minutes. Squeeze out the pulp, discard, and use the remaining liquid.

* IMPORTANT - as with any stir-fry, once you start cooking, the dish comes together very quickly. So make sure that you have prep'd and portioned out all of the ingredients before you begin cooking.
Recipe by at https://hapanom.com/easy-shrimp-pad-thai/