Shrimp Pad Thai Recipe - Mad Hungry with Lucinda Scala Quinn

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.

Boil tamarind juice, soy sauce, palm sugar, fish sauce, and Sriracha in a pot to create the sauce.

Soak 8 oz of rice sticks in hot water until softened, about 30 minutes.

Heat 1/2 cup of safflower oil in a hot wok.

Add chopped shallots and fry until golden.

Add scallions and shrimp to the wok, cooking until shrimp is pink and opaque.

Stir-fry the mixture to combine flavors.

Add fried tofu to the wok and stir until heated through.

Whisk 4 eggs and add to the wok, scrambling until just cooked.

Combine everything in the wok and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens