Ingredients:

  • 3 tbsp tamarind concentrate
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar, finely chopped
  • 1 tsp sriracha
  • 8 oz medium rice noodles
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/4 cup garlic chives, cut into 1-inch pieces
  • 1/4 cup roasted peanuts, crushed
  • 1 lime, cut into wedges

Instructions:

  1. Place rice noodles in a large bowl and cover with very warm water. Let them sit for 20–30 minutes until flexible but still firm, then drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar until the sugar is mostly dissolved.
  3. Mince garlic and shallots.
  4. Heat 1 tbsp of oil over medium-high heat. Add shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  5. Add the remaining 1 tbsp of oil to the pan. Sauté minced garlic and diced shallots until fragrant.
  6. Push aromatics to the side and pour in the beaten eggs. Scramble quickly until just set.
  7. Add the drained rice noodles and the prepared tamarind sauce. Toss continuously over high heat until noodles absorb the sauce and soften.
  8. Stir in the bean sprouts and garlic chives, cooking for only 30-60 seconds to maintain crunch.
  9. Return the seared shrimp to the pan and toss to combine and reheat.
  10. Plate the Pad Thai and garnish with crushed roasted peanuts and fresh lime wedges.