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Shrimp Pad Thai

Name: Shrimp Pad Thai
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: Fish sauce, to taste; Thai palm sugar, to taste; 4 limes; 2 to 3 chilli padis; 1 clove of garlic, mashed; 2 shallots, mashed; 1 tablespoon of dried shrimps, washed; 1 tomato, cut into wedges; 1 cup carrot, shredded; 3 cups raw green mangoes, shredded; 2 inches long beans cut into 1 pieces; 4 tablespoons roasted coarse peanuts

By Tasty25 min3 servings

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
To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
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
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
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
Squeeze juice of half a lime over the time and serve warm.

Recipe from tasty.co