🍤 Pad Thai

A dish that teleports you to Bangkok without the plane ticket.

• 30 minTotal time
• 🍳 I can cook a littleDifficulty
• 560kcal
• 2Portions

• 🦐 Seafood
• 🍝 Pasta
• 🍜 Asian
• 🍤 Thai
• 🪶 Light
• 🍳 One pan

Ingredients

• 250g rice noodles
• 200g peeled shrimp
• 2 eggs
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup fresh bean sprouts
• 1/2 cup crushed peanuts
• Lime wedges and spring onion, to serve

How to make it

1. Soak the rice noodles in warm water for 20 minutes until softened, then drain.
2. Mix the tamarind paste, fish sauce and brown sugar in a small bowl to make the pad thai sauce.
3. Heat oil in a wok or large pan and stir-fry the shrimp until cooked; set aside.
4. In the same pan, crack in the eggs and scramble quickly, then add the drained noodles and the sauce.
5. Toss everything together and stir in the shrimp and bean sprouts.
6. Serve topped with crushed peanuts, lime wedges and spring onion.