CUCINA DI PEACHY | SHRIMP PAD THAI

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is plant-based and often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and lower in sodium.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity with lower cost.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and budget-friendly.

Soak rice noodles in warm water until softened.

Prepare the sauce by mixing 3 tablespoons of brown sugar, 2 teaspoons of fish sauce, juice of half a lime, and 8 tablespoons of tamarind paste; set aside.

Heat a large skillet over medium heat until hot.

Add shrimp to the skillet and cook for about 3 minutes until they are pink and opaque, being careful not to overcook them.

Push shrimp to one side of the skillet and add 3 beaten eggs to the other side, scrambling them until fully cooked.

Add the white part of the green onions to the skillet and stir.

Pour the tamarind sauce mixture into the skillet and stir to combine.

Add the bean sprouts and the green part of the green onions, cooking briefly until just tender.

Add the soaked rice noodles to the skillet and mix everything together until well combined and heated through.

Garnish with crushed salted peanuts and serve with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens