Classic Shrimp Pad Thai
35 min · Medium
#quick#thai#weeknight
The takeaway favourite, better at home in 30 minutes: springy rice noodles tossed in a sweet-salty-tangy tamarind-style sauce with plump shrimp, crisp bean sprouts and a shower of crushed peanuts. Bright, fast and utterly moreish.
Ingredientsfor 4 portions
- 400 g Shrimp, Raw
- 220 g Rice Noodles by Andre Prost
- 2 large egg Large Eggs
- 150 g Bean Sprouts
- 50 g Peanuts, Roasted
- 3 clove Garlic
- 3 tbsp Fish Sauce
- 2 tbsp Brown Sugar
- 1 Lime
- 40 g Spring Onions
- 2 tbsp Vegetable Oil
- 100 g Firm Tofu, cubed
Steps
- Soak the rice noodles in warm water until pliable but not fully soft, about 10 minutes, then drain. Meanwhile whisk the fish sauce, brown sugar and a good squeeze of lime into a quick pad thai sauce.
- Prep everything within reach — pad thai cooks fast. Pat the shrimp dry, cube the tofu, crush the peanuts, mince the garlic and slice the spring onions.
- Heat the oil in a wok over high heat and fry the tofu until golden. Add the shrimp and garlic and stir-fry for 2 minutes until the shrimp just turn pink, then push everything to one side.
- Crack the eggs into the empty side and scramble briefly until barely set, then add the drained noodles and pour over the sauce. Toss constantly for 2–3 minutes until the noodles turn glossy and tender.
- Throw in the bean sprouts and most of the spring onions and toss for another 30 seconds so they stay crunchy.
- Pile into bowls and finish with crushed peanuts, the remaining spring onions and extra lime wedges to squeeze over.
