Easy Shrimp Pad Thai
Everyday Pad Thai with simple ingredients that are easily accessible. The flavor is pretty close to the restaurant style Pad Thai.
Equipment
- Wok or wide pan
- Pot to boil water
- Spatula for cooking
- Tongs
Ingredients
- 8 oz. dried pad Thai noodles
- 8 oz. shrimps, peeled and deveined, tail on
- 1/2 cup bean sprouts
- 1 yellow onion, chopped
- 1 stalk green onion, sliced
- 1 tablespoon chopped peanuts
- 2 tablespoon oil
- lime wedges
- red chili flakes, to serve
FOR THE SAUCE
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
Instructions
- Soak the noodles in room temperature water. In the meantime, heat a saucepan, add all sauce ingredients. Stir, and simmer for 5 minutes or until the sugar dissolved and the sauce reduced. When ready to cook, bring a large pan of water to a boil.
- Meantime, heat a wok with oil. Add the onion and saute for a minute. Then add the shrimps and cook until opaque. Add bean sprouts, stir to combine.
- Beat the eggs in a small bowl and add straight to the wok. Remove the noodles from room temperature water, add to the boiling water. Allow the noodles to cook for 20 seconds. Transfer the noodles straight to the wok using your tongs.
- Pour the pad Thai sauce and toss to coat. Add the sliced green onion.
- Transfer to a platter, top with chopped peanuts, squeeze lime and sprinkle some chili flakes. Serve warm.