Pad Thai with Shrimp

Name: Pad Thai with Shrimp
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 5.5 oz (160 grams) dried rice noodles (small or Pad Thai style), soaked in water until soft. If you're short on time, just rinse the noodles and stir-fry directly—add 2–3 tablespoons of water before adding the noodles to help them cook through; 6 tablespoons Pad Thai sauce (recipe will be shared in the next post); 2 large eggs; 6 fresh shrimp, peeled and deveined (add more or less to taste); 6 tablespoons firm yellow tofu, diced; 4 tablespoons chopped pickled radish; 2 handfuls raw bean sprouts; 2 handfuls garlic chives, cut into 2-inch pieces; Roasted peanuts, crushed, to taste; Fresh vegetables such as garlic chives, cucumber, and banana blossom, for serving; 3 tablespoons vegetable oil for stir-frying

wichean nuntiro @unclechean

Buying it never quite hits the spot, so let's make Pad Thai with shrimp at home, loaded with all the good stuff! Gather all your ingredients and head to the kitchen to get started.
**The Pad Thai sauce recipe will be shared in the next post.

wichean nuntiro @unclechean

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Ingredients

20 minutes (not including prep time)

Serves 2 servings

5.5 oz (160 grams)dried rice noodles (small or Pad Thai style), soaked in water until soft. If you're short on time, just rinse the noodles and stir-fry directly—add 2–3 tablespoons of water before adding the noodles to help them cook through
6 tablespoonsPad Thai sauce (recipe will be shared in the next post)
2large eggs
6fresh shrimp, peeled and deveined (add more or less to taste)
6 tablespoonsfirm yellow tofu, diced
4 tablespoonschopped pickled radish
2 handfulsraw bean sprouts
2 handfulsgarlic chives, cut into 2-inch pieces
Roasted peanuts, crushed, to taste
Fresh vegetables such as garlic chives, cucumber, and banana blossom, for serving
3 tablespoonsvegetable oil for stir-frying

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Steps

20 minutes (not including prep time)

1

Prepare all ingredients. Heat a wok or large skillet over medium-low heat and add the vegetable oil. Once hot, add the shrimp and stir-fry until they start to turn pink. Add a splash of light soy sauce, stir to combine, then remove the shrimp and set aside.
2

Add the tofu to the same pan and stir-fry until golden and fragrant (add about 1 tablespoon more oil if the pan is too dry). Add the chopped pickled radish and stir to combine. Pour in the prepared Pad Thai sauce and stir until it starts to simmer. If the sauce seems too little, add a bit of water to match the amount of noodles.
3

Add the soaked noodles and gently stir-fry to combine. Push the noodles to one side of the pan.
4

Crack the eggs into the empty side of the pan and break the yolks. Let the eggs start to set, then mix the noodles back in and toss everything together. Add the cooked shrimp, bean sprouts, and garlic chives.
5

Stir-fry everything together until well combined, then turn off the heat. Serve on a plate with fresh vegetables, crushed roasted peanuts, chili flakes, and lime wedges.