Thailand’s world-famous street food, pad Thai is made by stir-frying rice noodles with shrimp, egg, and bean sprouts in a tangy tamarind sauce. Finished with roasted peanuts and lemon, it is known for its balance of sweet, sour, and savory flavors.
Mix the tamarind concentrate, fish sauce, and brown sugar.
Sauté the garlic in oil over high heat for 30 seconds. Add the shrimp and cook for 3 minutes, until pink and opaque. Set aside.
Push the ingredients to one side of the wok. Crack the eggs into the cleared space, scramble them, and cook until just set.
Add the softened noodles and sauce. Stir-fry over high heat for 4 minutes, tossing quickly.
Add the shrimp, bean sprouts, and scallions. Toss for 2 minutes more.
Serve hot with roasted peanuts and lemon wedges.
Best eaten fresh. Store in the refrigerator for up to 1 day; reheat in a skillet with a little oil.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
