Description

Ingredients

• Noodles and protein Original: Noodles and protein
• 🍜 250 g dried rice noodles, medium (8.8 oz) Original: 🍜 250 g dried rice noodles, medium (8.8 oz)
• 💧 1.5 l warm water, for soaking (6 cups / 51 fl oz) Original: 💧 1.5 l warm water, for soaking (6 cups / 51 fl oz)
• 🍤 450 g shrimp, peeled and deveined (1 lb) seafood Original: 🍤 450 g shrimp, peeled and deveined (1 lb)
• 🥚 2 large eggs (2) egg Original: 🥚 2 large eggs (2)
• 🛢️ 30 ml neutral oil, divided (2 tbsp / 1 fl oz) Original: 🛢️ 30 ml neutral oil, divided (2 tbsp / 1 fl oz)
• Pad thai sauce
• 🌰 45 ml tamarind paste (3 tbsp / 1.5 fl oz) Original: 🌰 45 ml tamarind paste (3 tbsp / 1.5 fl oz)
• 🍯 45 ml palm sugar syrup or brown sugar syrup (3 tbsp / 1.5 fl oz) Original: 🍯 45 ml palm sugar syrup or brown sugar syrup (3 tbsp / 1.5 fl oz)
• 🥣 30 ml fish sauce (2 tbsp / 1 fl oz) seafood Original: 🥣 30 ml fish sauce (2 tbsp / 1 fl oz)
• 🍋 15 ml lime juice (1 tbsp / 0.5 fl oz) Original: 🍋 15 ml lime juice (1 tbsp / 0.5 fl oz)
• 🌶️ 2 g chili flakes, optional (½ tsp / 0.07 oz) Original: 🌶️ 2 g chili flakes, optional (½ tsp / 0.07 oz)
• Aromatics and mix ins Original: Aromatics and mix ins
• 🧄 18 g garlic, finely minced (6 cloves / 0.6 oz) Original: 🧄 18 g garlic, finely minced (6 cloves / 0.6 oz)
• 🧅 80 g shallots, thin sliced (¾ cup / 2.8 oz) Original: 🧅 80 g shallots, thin sliced (¾ cup / 2.8 oz)
• 🥬 120 g bean sprouts (2 cups / 4.2 oz) Original: 🥬 120 g bean sprouts (2 cups / 4.2 oz)
• 🌿 20 g garlic chives or scallions, cut 4 cm (1 cup / 0.7 oz) Original: 🌿 20 g garlic chives or scallions, cut 4 cm (1 cup / 0.7 oz)
• 🥜 60 g roasted peanuts, crushed (½ cup / 2.1 oz) Original: 🥜 60 g roasted peanuts, crushed (½ cup / 2.1 oz)
• 🍋 1 lime, wedges (1) Original: 🍋 1 lime, wedges (1)
• Optional premium extras Original: Optional premium extras
• 🦐 80 g dried shrimp, optional (½ cup / 2.8 oz) seafood Original: 🦐 80 g dried shrimp, optional (½ cup / 2.8 oz)
• 🫘 40 g firm tofu, small cubes, optional (⅓ cup / 1.4 oz) soy Original: 🫘 40 g firm tofu, small cubes, optional (⅓ cup / 1.4 oz)

Preparation

• Soak the noodles Soak rice noodles in warm water 25 min until flexible but still slightly firm, then drain well. 🍜
• Mix the sauce Whisk tamarind paste, palm sugar syrup, fish sauce, lime juice, and optional chili until glossy and smooth. 🌰
• Prep the wok Heat a wok or large skillet on high for 2 min, then add 15 ml (1 tbsp / 0.5 fl oz) oil. 🔥
• Sear aromatics Add shallots and garlic, stir fry 30 sec until fragrant, not browned. 🧄
• Cook shrimp Add shrimp and stir fry 60–90 sec until just turning pink, push to one side. 🍤
• Scramble eggs Add 15 ml (1 tbsp / 0.5 fl oz) oil to the empty side, crack eggs, scramble 30 sec to soft curds. 🥚
• Toss noodles with sauce Add drained noodles, pour in sauce, toss 2–3 min until noodles turn glossy and the sauce reduces into a light glaze. ✨
• Finish fast Add bean sprouts and chives, toss 20 sec, turn off heat, add half the peanuts. 🥬
• Serve Plate immediately, top with remaining peanuts, serve with lime wedges, add extra sprouts on the side if you like. 🍋

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