Shrimp Pad Thai

The classic Shrimp Pad Thai, an explosion of sweet, sour, salty, and spicy flavors with tender rice noodles.

Ingredients

• 200 grams Dried rice noodles
• 200 grams Medium shrimp, peeled and deveined
• 100 grams Firm tofu, cut into cubes
• 2 units Eggs
• 100 grams Bean sprouts
• 2 units Scallion, cut into 2-3 cm pieces
• 3 cloves Garlic, finely minced
• 2 units Shallots, finely minced
• 50 grams Toasted peanuts, roughly chopped
• 1 unit Lime, cut into wedges
• 3 tablespoons Vegetable oil
• 2 tablespoons Tamarind concentrate
• 3 tablespoons Fish sauce
• 2 tablespoons Palm sugar
• 1 teaspoon Chili powder (optional)

Directions

1. Hydrate the rice noodles with warm water until pliable, then drain completely.
2. Make the sauce by mixing tamarind, fish sauce, palm sugar, and chili powder (optional) until the sugar dissolves.
3. Heat vegetable oil in a wok over high heat.
4. Brown tofu cubes until crispy. Set aside.
5. Sauté minced garlic and shallots until fragrant.
6. Cook shrimp until pink. Set aside.
7. Cook scrambled eggs until almost set, then break them into pieces.
8. Add the hydrated rice noodles and sauce to the wok with the eggs. Stir-fry until the noodles absorb the sauce and are tender.
9. Integrate the reserved tofu and shrimp. Add half of the bean sprouts and half of the scallions. Stir-fry to combine.
10. Serve with fresh bean sprouts, scallions, and chopped peanuts. Accompany with lime wedges.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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