Shrimp pad thai

Step 1/6

• 1 tbsp tamarind paste
• 80 ml water (warm)
• 4 cloves garlic
• 4 eggs
• 5 scallions
• 125 g roasted peanuts
• 2 limes

• 2 bowls
• 1 cutting board
• 1 knife

Mix the tamarind paste with the warm water until the paste dissolves, and set aside. Peel and mince the garlic. Crack the eggs into a bowl. Thinly slice scallions, roughly chop peanuts, and cut limes into wedges.

Step 2/6

• 240 g broad rice noodles
• 100 ml vegetable oil

• 1 heatproof bowl

Place the noodles in a large heatproof bowl and cover with warm water. Let sit for approx. 10 - 15 min., or until soft. Then drain and toss with half of the vegetable oil to prevent sticking.

Step 3/6

• fish sauce (for serving)
• 75 g raw sugar

• 1 saucepan
• 1 cooking spoon

Combine fish sauce, tamarind water, and raw sugar in a saucepan over low heat. Remove from heat once sugar is dissolved.

Step 4/6

• 12 jumbo shrimp

• 1 wok
• 1 spatula

Add remaining oil to a wok over high heat. Add prawns and stir fry for 2 min. Then add garlic and stir together until prawns are nearly cooked through. Push them to the side and add the eggs. Scramble until cooked nearly through, and push to the side.

Step 5/6

Transfer noodles to the wok and add some water. Stir fry until the water is nearly gone, then add the tamarind sauce and toss everything gently. Let cook for approx. 3 min.