Ingredients:

  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 8 ounces rice noodles (flat, wide)
  • 2 tablespoons vegetable oil
  • 1 pound shrimp, peeled and deveined
  • 2 large eggs
  • 2 cups bean sprouts
  • 3 green onions, sliced
  • 1 red bell pepper, sliced
  • 1-2 cloves garlic, minced
  • ½ cup unsalted peanuts, chopped
  • Lime wedges, for serving
  • Fresh cilantro, for garnish

Instructions:

  1. In a bowl, whisk together tamarind paste, fish sauce, brown sugar, and lime juice. Set aside.
  2. Boil water in a large pot. Add rice noodles and cook according to package instructions until just tender. Drain and rinse under cold water. Set aside.
  3. Heat vegetable oil in a wok over medium-high heat. Add shrimp and sauté until pink and opaque, about 2-3 minutes. Remove and set aside.
  4. In the same wok, add eggs and scramble until just set. Push to one side.
  5. Add garlic, bell pepper, and bean sprouts to the wok. Stir-fry until slightly tender, about 2 minutes.
  6. Add cooked noodles and Pad Thai sauce to the wok. Toss well to combine all the ingredients.
  7. Return shrimp to the wok, add green onions, and toss gently. Cook for an additional 1-2 minutes until everything is heated through.
  8. Plate the Pad Thai and top with chopped peanuts and fresh cilantro. Serve with lime wedges on the side.