Min Shrimp Pad Thai

$- 8 oz rice noodles - 1 lb shrimp, peeled and deveined - 3 cloves garlic, minced - 2 eggs, lightly beaten The rice noodles form the base of this dish. They soak up the flavors well. Shrimp adds protein and a nice texture. Garlic brings a lovely aroma and taste. Beaten eggs add richness and a creamy feel. - 1 cup bean sprouts - 1/2 cup carrots, julienned - 3 green onions, chopped - 1/4 cup roasted peanuts, chopped Bean sprouts give a fresh crunch. Carrots add color and sweetness. Green onions offer a mild onion flavor. Peanuts provide a nutty taste and extra crunch. - 3 tablespoons soy sauce - 2 tablespoons tamarind paste - 1 tablespoon brown sugar - Juice of 1 lime The soy sauce adds saltiness. Tamarind paste provides a tangy taste. Brown sugar balances the flavors with sweetness. Lime juice adds brightness and a fresh kick. These ingredients make Min Shrimp Pad Thai simple yet full of flavor. You can easily adjust them to fit your taste. Enjoy the cooking process and make this dish your own! - Cooking rice noodles: Boil water in a pot. Add 8 oz of rice noodles. Cook them as the package says, usually about 5-7 minutes. Make sure they are soft but not mushy. - Rinsing and setting aside: Drain the noodles in a colander. Rinse them with cold water. This stops the cooking. Set the noodles aside for later. - Sautéing garlic: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add 3 cloves of minced garlic. Sauté for about 30 seconds. The garlic should smell nice. - Cooking shrimp until pink: Put 1 lb of peeled and deveined shrimp in the skillet. Cook for about 3-4 minutes. The shrimp should turn pink and opaque. Once done, remove the shrimp from the skillet and set aside. - Scrambling eggs: In the same skillet, pour in 2 lightly beaten eggs. Scramble them until they are fully cooked. This takes about a minute or two. - Mixing noodles with vegetables: Stir the cooked rice noodles into the skillet with the eggs. Add 1 cup of bean sprouts and 1/2 cup of julienned carrots. Mix everything well. - Adding sauce and shrimp: In a small bowl, mix 3 tablespoons of soy sauce, 2 tablespoons of tamarind paste, 1 tablespoon of brown sugar, and the juice of 1 lime. Pour this sauce over the noodle mixture. Toss until the noodles are coated. Add the cooked shrimp back to the skillet. Toss again to combine. Now, you're ready to enjoy a tasty Min Shrimp Pad Thai! - Avoiding mushy noodles: Cook the rice noodles just until tender. Drain them and rinse with cold water. This stops the cooking. Starch makes noodles stick. Rinsing helps keep them separate. - Proper shrimp cooking time: Shrimp cooks fast. Sauté them for just 3-4 minutes. They turn pink and opaque when done. Remove them from heat right away. Overcooked shrimp become tough and rubbery. - Garnishing options: Add fresh cilantro on top. Sprinkle with chopped peanuts for crunch. Lime wedges give a fresh burst. You can also add chili flakes for heat. - Pairing with side dishes: Serve with a light salad. A side of steamed vegetables works well too. You can enjoy it with a refreshing drink like iced tea. - Overcooking shrimp: Keep an eye on the shrimp. Overcooking makes them chewy. Remove them as soon as they change color. - Skipping the lime juice: Lime juice adds brightness. Don't skip it! It balances flavors and gives a nice tang. Squeeze some over the dish before serving. {{image_2}} If you want a meat-free option, try using tofu. Tofu is a great substitute for shrimp. It has a nice texture and absorbs flavor well. Choose firm tofu for the best results. Cut it into cubes and sauté it until golden. This adds a lovely crunch. You can also marinate the tofu for extra taste. Use soy sauce and lime juice for a simple marinade. Then, follow the same steps as the shrimp version. You can make Min Shrimp Pad Thai even more colorful and healthy by adding extra veggies. Here are some tasty ideas: - Bell peppers: Slice them thinly for a sweet crunch. - Broccoli: Cut into small florets and steam lightly. - Zucchini: Julienne or spiralize for a fun twist. - Snow peas: Add them for a fresh snap. Feel free to mix and match your favorites. The more veggies, the better! Do you like a bit of heat? If yes, make your Pad Thai spicy! You can add chili flakes for a simple kick. Start with a small pinch and taste. You can always add more. Another option is fresh chilies. Slice them thin and mix them in with the garlic. This gives you a bold flavor. For an extra spicy twist, try adding a dash of hot sauce when serving. Adjust to your spice level! To store Min Shrimp Pad Thai, cool it to room temperature. Use an airtight container to keep it fresh. Place the leftovers in the fridge. They will stay good for 3 to 4 days. For reheating, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir often until heated through. You can also microwave it in short bursts. Stir in between to heat evenly. Yes, you can freeze Min Shrimp Pad Thai. Let it cool completely before freezing. Use a freezer-safe container or bag. It will keep well for about 1 month. To thaw, move it to the fridge overnight before reheating. You can use lime juice or vinegar. Both add a tart flavor. If you want a sweeter taste, mix brown sugar with lime juice. This combination can mimic the taste of tamarind. Yes, you can. Rice noodles work best for a classic Pad Thai. However, you can try using egg noodles or even whole wheat noodles. Just make sure to adjust the cooking time as needed. To make it gluten-free, choose gluten-free soy sauce. Look for brands that are certified gluten-free. You can also swap rice noodles for another gluten-free noodle option. It lasts about 3-4 days in the fridge. Store it in an airtight container. Be sure to let it cool before sealing to keep it fresh. Add more soy sauce or lime juice for extra zing. You can also include more garlic or fresh herbs like cilantro. If you like spice, sprinkle in some chili flakes or add fresh chili peppers. In this post, we explored how to make Min Shrimp Pad Thai. We covered the main ingredients, step-by-step instructions, tips, and storage options. Each detail helps create a vibrant dish. Remember to avoid overcooking shrimp and always add lime juice for flavor. Don’t hesitate to try different variations or customize to your taste. With practice, your Pad Thai will shine. Enjoy every bite and make it your own!$

Discover the joy of homemade Min Shrimp Pad Thai with this easy recipe! In just 30 minutes, you can whip up a delicious dish loaded with shrimp, rice noodles, and fresh veggies, all tossed in a flavorful sauce. Perfect for a quick dinner or a special occasion, this Pad Thai is a crowd-pleaser. Click through to explore the full recipe and elevate your cooking game today! Enjoy every bite of this classic dish at home.

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Ingredients

8 oz rice noodles

1 lb shrimp, peeled and deveined

2 tablespoons vegetable oil

3 cloves garlic, minced

2 eggs, lightly beaten

1 cup bean sprouts

1/2 cup carrots, julienned

3 green onions, chopped

1/4 cup roasted peanuts, chopped

3 tablespoons soy sauce

2 tablespoons tamarind paste

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro for garnish

Optional: chili flakes for extra heat

Instructions

Cook the rice noodles according to package instructions. Drain and rinse under cold water. Set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the shrimp to the skillet and cook for about 3-4 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in the beaten eggs and scramble them until fully cooked. Stir in the cooked rice noodles, bean sprouts, and julienned carrots.

In a small bowl, mix the soy sauce, tamarind paste, brown sugar, and lime juice together. Pour this sauce over the noodle mixture. Toss everything together well until the noodles are evenly coated.

Add the shrimp back into the skillet and toss again to combine all the ingredients. Lastly, stir in the chopped green onions and half of the chopped peanuts.

Let the Pad Thai cook for an additional 2-3 minutes on low heat, allowing the flavors to meld.

Remove the skillet from heat and serve the Pad Thai garnished with the remaining peanuts, fresh cilantro, and lime wedges for squeezing on top. Add chili flakes if desired for extra heat.

Prep Time: 15 min | Total Time: 30 min | Servings: 4