Pad Thai

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

8 oz. rice noodles, broken in half

6 tbsp. peanut or vegetable oil, divided

1 lb. medium shrimp, peeled, deveined, tails removed

3 large eggs

3 tbsp. palm sugar

3 tbsp. Thai fish sauce

2 tbsp. tamarind puree

1 tbsp. fresh lime juice, plus lime wedges for serving

1/4 tsp. cayenne pepper

1 medium shallot, finely chopped (about 3 tbsp.)

3 cloves garlic, finely chopped

6 scallions, cut into 1" pieces

1 c. bean sprouts

1/4 c. coarsely chopped peanuts

2 tbsp. coarsely chopped fresh cilantro (optional)

步驟

If using dried noodles, in a large pot or heatproof bowl, soak noodles in boiling water until tender, 20 to 30 minutes.

Meanwhile, in a large wok over high heat, heat 1 Tbsp. oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl.

In same wok over medium heat, heat 1 Tbsp. oil. In a small bowl, whisk eggs until blended. Cook, stirring occasionally and breaking up curds with a spoon, until just set, 1 to 2 minutes. Transfer to bowl with shrimp.

In a small bowl, whisk palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne, 2 Tbsp. oil, and 1 Tbsp. water until combined.

In same wok over medium-high heat, heat 2 Tbsp. oil. Cook shallot and garlic, stirring frequently, until lightly golden, about 1 minute. Add scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in sauce and bring to a simmer.

Add eggs, shrimp, and noodles and cook, tossing constantly, until warmed through and noodles are softened, about 2 minutes more. Add bean sprouts and peanuts and toss again to combine.

Divide pad Thai among plates. Top with cilantro (if using).

營養

• 卡路里: 658
• 總脂肪: 30 g
• 飽和脂肪: 3 g
• 反式脂肪: 0 g
• 膽固醇: 322 mg
• 鈉: 1362 mg
• 總碳水化合物: 59 g
• 膳食纖維: 3 g
• 總糖: 11 g
• 蛋白質: 36 g