Description
A delicious Pad Thai recipe featuring shrimp and vegetable noodles.
Ingredients
Scale
- 3 tablespoons tamarind paste (see notes)
- ¼ cup palm sugar (can use brown sugar)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (gluten-free if needed)
- 4 medium carrots
- 2 tablespoons cooking oil (divided)
- 1 medium onion (sliced thin)
- 3 cloves garlic (minced)
- 10 large prawns
- 2 large eggs
- 2 cups bean sprouts
- 2 green onions (sliced)
- 1 handful cilantro (stems torn off)
- 1 lime (juiced)
- Sriracha, chopped chilis, extra green onions, cilantro, and whole peanuts (to serve)
Instructions
- Add the tamarind paste, palm sugar, fish sauce, and soy sauce to a small bowl and mix well.
- Peel the carrots then slice them into long ribbons using the peeler. Place the carrot noodles into a large bowl.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the onion and garlic and cook for 2 minutes. Add the prawns and cook, stirring a few times, until they have turned pink, about 1-2 minutes. Remove the prawns and onions from the pan.
- Pour the remaining tablespoon of oil into the pan. Once it is hot, crack the eggs into the pan and stir them around. Cook them until they are scrambled then remove them from the pan and put them in the same bowl as the prawns.
- Put the pan back on the heat and add the carrot noodles. Cook them for about 2 minutes, turning them with tongs so they cook evenly. Add the bean sprouts and mix them in using the tongs.
- Pour in the tamarind sauce and continue to toss the noodles. Continue to cook the noodles until they are soft but still have a slight crunch, about 2-3 more minutes.
- Add the green onions, cilantro, and cooked onions, prawns, and eggs back into the pot and toss it so everything is mixed in well.
- Divide the pad thai between two bowls. Return the pan to the heat and turn the heat to high. Let the liquid in the pan boil until it thickens then pour it over the noodles.
- Top the pad thai with a squeeze of lime juice and any or all of the optional toppings. Serve right away.
Notes
- Try adjusting the levels of tamarind paste and sugar based on your taste preference.
- For a vegetarian version, replace prawns with tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 2 bowls
- Calories: 600
- Sugar: 20g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 370mg