Thai · Members
Shrimp Pad Thai
Chewy rice noodles stir-fried with shrimp, egg, tamarind sauce, bean sprouts and scallions, topped with peanuts and lime.
- Sweet, sour and savory
- Faster than takeout
- Springy, never-mushy noodles
Great pad Thai balances sweet, sour, salty and a little heat, and tamarind is what gives it that signature tang. We soak the noodles instead of boiling them so they stay springy in the wok rather than turning mushy. Cooking the shrimp first and adding it back at the end keeps it plump and tender. Have everything prepped before you turn on the heat, because it moves fast.
Instructions
Soak the rice noodles in a large bowl of hot tap water for 25 to 30 minutes, until pliable but still firm at the center. Drain well.
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