How To Make Shrimp Pad Thai by Vivianne's Kitchen

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 fresh rice noodles in room temperature water for 10 minutes or until soft.

Pound palm sugar into smaller pieces using a mortar and pestle to make it easier to melt.

In a small saucepan over medium heat, combine palm sugar, fish sauce, tamarind paste, water, and sriracha sauce. Let it simmer until the palm sugar is dissolved, about 3 minutes.

Heat oil in a wok or a large nonstick skillet over high heat.

Add minced garlic and cook until slightly brown.

Add tofu and shrimp along with about 2 tablespoons of the sauce mixture, cooking for 2 minutes.

Add the soaked noodles and the remaining sauce mixture, stirring continuously to prevent sticking, for about 3 minutes.

Taste the noodles to check if they are soft enough; if not, add 2-3 tablespoons of water and continue cooking.

Push the noodles to one side of the wok, add more oil, and when hot, add the eggs. Stir gently until the eggs are scrambled, about 1-2 minutes.

Add green onions and bean sprouts, combining everything together before turning off the heat.

Transfer to a serving plate and garnish with lime wedges, dried chilies, and crushed peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens