Description
A quick and flavorful weeknight dinner that balances sweet, sour, and salty flavors using tamarind paste. This one-pan recipe is ready in just 20 minutes and is customizable with shrimp, chicken, or tofu.
Ingredients
Scale
- 8 oz (225g) flat rice noodles
- 3 tbsp (45g) tamarind paste
- 2 tbsp (30ml) fish sauce
- 2 tbsp (30g) granulated sugar
- 1 tbsp water (optional, if paste is thick)
- 2 large eggs
- 1 lb (450g) medium shrimp, peeled and deveined
- 1/4 cup (30g) crushed roasted peanuts
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup (30g) bean sprouts
- 2 tbsp cooking oil (divided)
- Lime wedges, for serving
- Chopped green onions, for garnish (optional)
Instructions
- Soak rice noodles in a large bowl of boiling water for 10-15 minutes until pliable but firm. Drain, rinse with cold water, and toss with a teaspoon of oil to prevent sticking.
- In a small bowl, whisk together tamarind paste, fish sauce, sugar, and water. Taste and adjust sweetness or sourness as needed.
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add shrimp and season with salt. Cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
- Add another tablespoon of oil to the pan. Lower heat to medium and sauté garlic and ginger for about 60 seconds until fragrant but not brown.
- Add the soaked noodles and cooked shrimp back into the pan. Pour the tamarind sauce over everything and toss with tongs for 2-3 minutes until noodles are coated and heated through.
- Push noodles to one side of the pan. Scramble eggs in the empty space. Once set, mix eggs into the noodles.
- Add bean sprouts and half the crushed peanuts. Toss for 30 seconds until sprouts wilt slightly.
- Serve immediately, topped with remaining peanuts, green onions, and a squeeze of fresh lime.
Notes
Do not boil the rice noodles; soak them in hot water instead to prevent mushiness. Ensure the sauce is balanced (sweet/sour/salty) before adding to noodles. For a vegetarian version, substitute shrimp with firm tofu and fish sauce with soy sauce or vegan fish sauce. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Pad Thai, Thai food, quick dinner, weeknight meals, tamarind sauce, shrimp recipe, one pan meal, 20 minute recipes