Shrimp Pad Thai

Instructions

1. Step 1

   Soak the rice noodles in warm water until softened but still slightly firm, about 10 minutes, then drain in the colander.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Rice Noodle

   Cookware: colander

2. Step 2

   Heat olive oil in the wok over medium heat and sauté minced garlic until fragrant and lightly golden.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 clove Garlic, 15.0 ml Olive Oil

   Cookware: wok — medium heat

3. Step 3

   Add shrimp to the wok and stir-fry until they turn pink and are cooked through, about 3-4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Shrimp

   Cookware: wok — medium heat

4. Step 4

   Push shrimp to one side of the wok and crack eggs into the empty side; scramble gently until just set.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: wok — medium heat

5. Step 5

   Add soaked and drained rice noodles to the wok and toss gently to combine with shrimp and eggs.

   Cookware: wok — medium heat

6. Step 6

   Add tamarind paste and fish sauce to the wok and stir-fry to coat the noodles evenly, cooking until sauce thickens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Fish Sauce, 20.0 gr Tamarind Paste

   Cookware: wok — medium heat

7. Step 7

   Stir in chopped green onions and bean sprouts, cooking briefly until vegetables are tender but still crisp.

   Timer: 1 min (fixed)

   Ingredients used: 100.0 gr Bean Sprout, 2.0 stalk Scallion

   Cookware: wok — medium heat

8. Step 8

   Remove from heat and sprinkle crushed peanuts over the pad thai.

   Ingredients used: 30.0 gr Peanut

9. Step 9

   Serve the shrimp pad thai with lime wedges on the side for squeezing over.

   Ingredients used: 1.0 piece Lime