Shrimp Pad Thai

Name: Shrimp Pad Thai
Total time: 30
Yield: 3
Ingredients: 8 oz pad thai noodle, 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, uncooked; salt and pepper; 2 eggs, beaten; ¼ cup garlic chives; ½ cup bean sprout; ½ cup peanuts, chopped; ¼ cup purple cabbage, sliced; carrot, few thinly-sliced; ½ lime

Recipe by Sabina Dacer from tasty.co

Lunch 30 Mins.

Ingredients

3 servings

•

8 oz pad thai noodle, 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, uncooked
•

salt and pepper

•

2 eggs, beaten
•

¼ cup garlic chives
•

½ cup bean sprout
•

½ cup peanuts, chopped
•

¼ cup purple cabbage, sliced
•

carrot, few thinly-sliced
•

½ lime

Instructions

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