22-Minute Pad Thai
A classic Thai stir-fried noodle dish featuring rice noodles, shrimp, eggs, and a savory-sweet sauce made with fish sauce, tamarind, and brown sugar. Topped with fresh bean sprouts, peanuts, and cilantro for the perfect balance of textures and flavors.
Ingredients
- •8 ounces rice noodles
- •¼ cup tamarind juice concentrate
- •3 tablespoons dark brown sugar
- •2 teaspoons chili-garlic sauce
- •3 tablespoons vegetable oil
- •4 large eggs
- •¾ pound peeled and deveined medium shrimp
- •1 bunch scallions
- •2 cups mung bean sprouts
- •¼ cup roasted salted peanuts
- •¼ cup fresh cilantro
- •1 whole lime
Cooking Instructions
- 1.
Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5-10 minutes (depending on brand). Drain; set aside.
10 min
- 2.
Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.
2 min
- 3.
Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
5 min
- 4.
Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.
5 min
