A classic Thai stir-fried noodle dish with a perfect balance of sweet, sour, and savory flavors.

Ingredients

For the sauce:

• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 3 tbsp palm sugar (or brown sugar)
• 1 tbsp rice vinegar

For the noodles:

• 8 oz rice noodles (pad thai noodles)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 eggs, beaten
• 8 oz shrimp, peeled and deveined
• 1 cup bean sprouts
• 3 green onions, cut into 1-inch pieces
• 1/4 cup roasted peanuts, crushed
• Lime wedges for serving

Instructions

1. Prepare the sauce: In a small bowl, mix together tamarind paste, fish sauce, palm sugar, and rice vinegar. Set aside.

2. Cook the noodles: Soak rice noodles in warm water for 30 minutes until softened. Drain and set aside.

3. Stir-fry: Heat oil in a wok or large skillet over high heat. Add garlic and cook for 30 seconds.

4. Add protein: Add shrimp and cook until pink, about 2-3 minutes.

5. Add eggs: Push everything to one side, add beaten eggs to the empty side, and scramble.

6. Combine: Add drained noodles and sauce. Toss everything together until noodles are coated and heated through.

7. Finish: Add bean sprouts and green onions. Toss for another minute.

8. Serve: Transfer to plates, top with crushed peanuts, and serve with lime wedges.

Tips

• Don’t oversoak the noodles - they should still be slightly firm as they’ll continue cooking in the wok
• Have all ingredients prepped before you start cooking, as the stir-frying process is quick
• Adjust the sauce ratio to your taste preference