Dinner for 3

Shrimp Pad Thai

Name: Shrimp Pad Thai
Total time: 20 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 5 oz / 150 g dried pad thai rice noodles; 4 tbsp vegetable oil; 12 raw shrimp; 1 small red shallot; 3 oz / 80 g firm tofu; 1 3/4 oz / 50 g dried shrimp; 1/4 cup fish sauce; 2 tbsp palm sugar; 2 tbsp tamarind puree; 1 tsp white vinegar; 1/2 tsp + chili powder (optional); 2 eggs; 1 1/2 oz / 45 g roasted unsalted peanuts; 5 oz / 150 g bean sprouts; 2 tbsp garlic chives; 1 tsp white sugar; lime wedges

Rice noodles stir-fry with shrimp, tofu, eggs, bean sprouts, dried shrimp, and a tangy tamarind fish sauce.

$2.96per serving $$

20 minstart to table

3servings

Thai Dairy-free Lunches Dinners

Ingredients

5 oz / 150 g dried pad thai rice noodles
4 tbsp vegetable oil
12 raw shrimp
1 small red shallot
3 oz / 80 g firm tofu
1 3/4 oz / 50 g dried shrimp
1/4 cup fish sauce
2 tbsp palm sugar
2 tbsp tamarind puree
1 tsp white vinegar
1/2 tsp + chili powder (optional)
2 eggs
1 1/2 oz / 45 g roasted unsalted peanuts
5 oz / 150 g bean sprouts
2 tbsp garlic chives
1 tsp white sugar
lime wedges

Steps

Soak the rice noodles in hot water for 8 minutes, then drain them.
Mix the fish sauce, palm sugar, tamarind puree, vinegar, and chili powder in a small bowl.
Heat 2 tablespoons oil in a large wok over high heat, then cook the shrimp for 3 minutes.
Add the shallot, tofu, dried shrimp, and remaining oil, then stir-fry for 2 minutes.
Add the noodles and sauce, then toss for 2 minutes until coated.
Push the noodles aside, cook the eggs until firm, then stir in the bean sprouts, chives, peanuts, and sugar.

Main ingredient on sale this week? See what to make with shrimp on sale.