Shrimp Pad Thai
Ingredients
The noodles and proteins
-
8
oz
dry skinny rice sticks
-
8
oz
shrimp, shelled and deveined
-
2
oz
fried tofu, cut into pieces
-
2
units
eggs, lightly beaten
The vegetables
-
6
oz
bean sprouts
-
1
oz
chives or scallion, cut into 2-inch lengths
The sauce
-
2
tablespoons
tamarind
-
⅓
cup
warm water
-
3½
tablespoons
fish sauce
-
4
tablespoons
tamarind juice or vinegar
-
1½
teaspoons
chili powder
-
2½
tablespoons
sugar
-
3
tablespoons
water
The cooking oil
-
2
tablespoons
oil
-
2
cloves
garlic, minced
Instructions
- Cook the skinny rice sticks according to package directions, then cool and drain.
- Make tamarind juice by mixing tamarind and warm water, then extract 4 tablespoons of juice.
- Mix all sauce ingredients in a small bowl and set aside.
- Heat oil in a wok, stir-fry garlic until aromatic, then add shrimp and tofu.
- Once shrimp changes color, add rice sticks and stir for 30 seconds.
- Push ingredients to one side, add eggs, and let cook until set.
- Fold noodles over eggs, add sauce, and stir until combined.
- Add bean sprouts and chives, stir quickly, then serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
494
Total fat
22g
Total carbohydrates
129g
Total protein
45g
Sodium
3464mg
Cholesterol
449mg
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