8 oz pad thai noodle (225 g), softened and set aside
4 tablespoons tamarind concentrate
2 tablespoons fish sauce
3 tablespoons palm sugar, or 1 tsp light brown sugar
1 tablespoon sriracha, optional
2 tablespoons canola oil
8 oz fresh shrimp (225 g), uncooked
salt and pepper
2 eggs, beaten
¼ cup garlic chives (10 g)
½ cup bean sprout (50 g)
½ cup peanuts (55 g), chopped
¼ cup purple cabbage (25 g), sliced
carrot, few thinly-sliced
½ lime
Nutrition Info
Calories 782
Fat 30g
Carbs 91g
Fiber 6g
Sugar 18g
Protein 35g
How to Make It
1. Step
To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
2. Step
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. Step
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. Step
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. Step
Squeeze juice of half a lime over the time and serve warm.
