Pad Thai GoongStir-Fried Rice Noodles with Shrimp
Chewy rice noodles are quickly stir-fried with shrimp, egg, and a tangy tamarind sauce, then finished with bean sprouts, peanuts, and lime. The result is a balanced noodle dish with sweet, sour, salty, and savory notes in every bite.
Prep
25m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Noodles
- 400gRice Noodles
- 1lWater
Sauce
- 40mlTamarind Paste
- 30mlFermented Fish Sauce
- 25gPalm Sugar
Stir-Fry
- 40mlVegetable Oil
- 15gGarlic (finely chopped)
- 60gShallot (finely chopped)
- 250gShrimp (peeled)
- 3pcsEgg (lightly beaten)
- 200gBean Sprouts
Topping
- 60gPeanuts (roasted and crushed)
- 20gFresh Coriander (roughly chopped)
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the rice noodles in the water until pliable but not fully soft, then drain well.
- 02
Stir the tamarind paste, fermented fish sauce, and palm sugar together until the sugar dissolves.
- 03
Heat the vegetable oil in a wok over high heat until shimmering, about 200°C (400°F). Add the garlic and shallot and stir-fry just until fragrant.
- 04
Add the shrimp and cook until they are nearly opaque. Push everything to one side, pour in the eggs, and scramble until softly set.
- 05
Add the drained rice noodles and the sauce, then toss continuously until the noodles soften fully and absorb the sauce.
- 06
Fold in the bean sprouts and cook briefly so they stay crisp.
- 07
Serve the noodles topped with peanuts and fresh coriander, with limes on the side for squeezing over at the table.
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