Shrimp Pad Thai

This classic Thai dish is a delicious and easy way to enjoy shrimp. It's packed with flavor from the tamarind paste and fish sauce, and is perfect for a quick weeknight dinner.

Instructions

1. 1

   To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.

2. 2

   Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.

3. 3

   In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 ¼” thick strips, ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts. Toss.

4. 4

   Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts.

5. 5

   Squeeze juice of half a lime over the time and serve warm.

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