Pad Thai with Shrimp
Authentic Thai rice stick noodles with shrimp, tofu, egg, bean sprouts, and peanuts, enhanced with a sweet and sour tamarind sauce.
- 30 min
- 730 kcal / serving
- medium
- Protein
- 39.7 g
- Fat
- 27.5 g
- Carbs
- 81.2 g
Contains: crustaceans, egg, soy, fish, peanuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g rice stick noodles
- 200 g raw peeled shrimp
- 1 egg
- 100 g firm tofu
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 2 cloves garlic
- 2 spring onions
- 100 g bean sprouts
- 2 tbsp roasted chopped peanuts
- 1/2 lime
- 1 tsp chili flakes
- 2 tbsp vegetable oil (for frying)
- salt
- pepper
Method
- Soak the rice stick noodles in warm water for 15-20 minutes until pliable, then drain.
- Cut the tofu into small cubes.
- For the sauce, mix tamarind paste, fish sauce, and palm sugar in a small bowl until the palm sugar dissolves.
- Finely mince the garlic and slice the spring onions into rings, keeping the white and green parts separate.
- Heat vegetable oil in a wok or large pan. Fry the tofu until golden brown. Add garlic and the white parts of the spring onions and stir-fry briefly until fragrant.
- Add the shrimp and stir-fry until pink. Push all ingredients to one side, crack the egg into the pan, scramble it, then mix with the other ingredients.
- Add the drained noodles and the prepared sauce. Toss everything well to combine and cook until the noodles are tender and the sauce is absorbed. Season with salt and pepper to taste if needed.
- Add the bean sprouts and the green parts of the spring onions. Stir-fry for 1-2 minutes. Stir in the chopped peanuts.
- Serve immediately, garnished with lime wedges and chili flakes.
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