🧂 Ingredients

• 3 tbsp fish sauce
• 1½ tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp soy sauce
• 1 tsp sriracha
• 6 oz flat rice noodles
• 1 tbsp vegetable oil
• 2 cloves garlic
• 2 eggs
• 8–10 large shrimp
• 1 cup bean sprouts
• 3 green onions
• ¼ cup roasted peanuts
• lime wedges
• chopped cilantro
• chili flakes

📖 Instructions

💧 Soak the Noodles
Soak the rice noodles in hot (not boiling) water for 20–30 minutes until soft and pliable.
Drain and set aside. (Check package instructions — some may vary slightly.)

🍲 Make the Sauce
In a small bowl, mix together fish sauce, tamarind paste, brown sugar, soy sauce, and sriracha. Adjust to taste — it should be tangy, salty, sweet, and a bit spicy.

🔥 Cook the Shrimp
Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
Add the shrimp and cook for 1–2 minutes per side, until just pink and opaque. Remove and set aside.

🍳 Scramble the Eggs
In the same pan, add a touch more oil if needed.
Sauté garlic briefly, then push it to the side.
Pour in the beaten eggs and scramble until just set. Break into pieces with your spatula.

🥢 Stir-Fry the Noodles
Add the softened noodles to the pan.
Pour the sauce over the noodles and toss everything together, cooking for 2–3 minutes until the sauce is absorbed and the noodles are hot.

💥 Finish It Off
Return the shrimp to the pan.
Toss in bean sprouts and green onions. Stir for 30 seconds just to warm through.

🍽️ Serve
Plate the Pad Thai and sprinkle with chopped peanuts.
Serve with lime wedges and extra chili flakes or cilantro, if desired.

🔄 Optional Add-Ins or Swaps:
Add tofu or chicken along with or instead of shrimp
Top with crushed fried shallots or crispy garlic
Use tamarind concentrate mixed with water if paste isn’t available