Ingredients:

  • 8 ounces (225g) dried rice sticks (thin to medium width)
  • Hot water for soaking
  • 1/4 cup (60ml) fish sauce
  • 1/4 cup (60ml) tamarind concentrate
  • 3 tablespoons (45ml) brown sugar
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) sriracha
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 pound (450g) medium shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 cup (100g) bean sprouts
  • 1/2 cup (50g) chopped roasted peanuts
  • 1/4 cup (15g) chopped green onions
  • 1 lime, cut into wedges

Instructions:

  1. Soak the Noodles: Submerge the rice sticks in hot water until pliable but still firm, about 15-20 minutes. Drain well.
  2. Prepare the Sauce: Whisk together fish sauce, tamarind concentrate, brown sugar, rice vinegar, soy sauce, and sriracha in a small bowl. Taste and adjust sweetness/spiciness as needed.
  3. Sauté the Aromatics and Protein: Heat oil in a wok or large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds). Add shrimp and cook until pink and cooked through, about 2-3 minutes. Remove from wok and set aside.
  4. Scramble the Eggs: Add the beaten eggs to the wok and cook, scrambling until set, about 1 minute.
  5. Combine and Stir-Fry: Add the soaked noodles and the prepared sauce to the wok. Toss to coat the noodles evenly. Cook for 2-3 minutes, until the noodles are heated through and slightly softened. Add the cooked shrimp back to the wok.
  6. Add the Final Touches: Stir in the bean sprouts and half of the peanuts and green onions. Cook for 1 minute more.
  7. Serve: Divide the Pad Thai among serving plates. Garnish with the remaining peanuts and green onions. Serve immediately with lime wedges.