Traditional Shrimp Pad Thai

Ingredients

• Rice Vermicelli / Noodles

  250 g

  $1.05

• Raw Shrimp / Prawns

  300 g

  $3.30

• Eggs

  2 large

  $0.51

• Mung Bean Sprouts

  150 g

  $0.68

• Garlic Chives

  3 stalks

  $0.39

• Garlic

  2 cloves

  $0.06

• Tamarind Paste

  2 tbsp

  $0.24

• Fish Sauce

  2 tbsp

  $0.10

• Dark Brown Sugar

  1.5 tbsp

  $0.06

• Peanut / Groundnut Oil

  2 tbsp

  $0.11

• Roasted Peanuts

  40 g

  $0.29

• Lime

  1 whole

  $0.40

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Soak rice noodles in warm water for 25 to 30 minutes until pliable yet firm; drain thoroughly.

2. 2

   Whisk together tamarind paste, fish sauce, brown sugar, and 2 tablespoons of warm water to create the Pad Thai sauce.

3. 3

   Heat peanut oil in a large wok over medium-high heat, add minced garlic and shrimp, cooking for 2 minutes until shrimp are pink; push to the side.

4. 4

   Crack eggs into the empty side of the wok and scramble softly for 1 minute.

5. 5

   Add drained noodles and pour the sauce over top, tossing vigorously over high heat until noodles absorb the sauce and become tender.

6. 6

   Fold in fresh bean sprouts and sliced garlic chives, tossing for 1 minute until slightly wilted.

7. 7

   Serve immediately topped with crushed roasted peanuts and fresh lime wedges.