Shrimp Pad Thai -- The Frugal Chef

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.

Chop 2 cups of raw unsalted peanuts and place them in a pot to roast, shaking constantly for about 5 minutes until roasted.

Pour boiling water over flat rice noodles (about 1/4 inch wide) and let them soak for about 20 minutes.

In a bowl, mix 3 tablespoons of raw cane sugar with 2/3 cup of hot water, 3 tablespoons of fish sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of vegetable oil to create the sauce.

Remove the soaked noodles from the hot water and set them aside.

Season 3/4 pound of shelled and deveined shrimp with a little salt and pepper.

Heat 1 tablespoon of vegetable oil in a pan and cook the shrimp for a couple of minutes until they change color, then set aside.

Add 2 tablespoons of vegetable oil to the pan and sauté 2 tablespoons of minced red onion and 4 minced garlic cloves for a couple of minutes.

Add 2 beaten eggs to the pan and scramble them until cooked.

Add the soaked noodles to the pan and mix everything together.

Pour the sauce over the noodles and let it absorb the liquid.

Add sliced scallions, 3 cups of bean sprouts, and 1/4 cup of the toasted peanuts to the pan.

Return the cooked shrimp to the pan with its juices and heat everything through.

Garnish with additional scallions, peanuts, and chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens