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To make your Easy Pad Thai with Shrimp, gather these tasty ingredients: - 200g rice noodles - 200g shrimp, peeled and deveined - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 2 eggs, lightly beaten - 2 tablespoons fish sauce - 1 tablespoon tamarind paste - 1 tablespoon brown sugar - 1 cup bean sprouts - 2 green onions, sliced - 1/4 cup crushed peanuts - Lime wedges for serving - Fresh cilantro for garnish - Salt and pepper to taste If you can’t find something or wish to swap, here are some easy swaps: - Rice noodles: Use any flat noodles or even spaghetti. - Shrimp: Substitute with chicken or tofu for a different taste. - Fish sauce: Soy sauce works well for a vegetarian option. - Tamarind paste: Use lime juice for a bit of tang. - Bean sprouts: Try shredded carrots or cabbage instead. Using fresh ingredients makes your Pad Thai taste better. Here are some tips: - Buy shrimp that smell fresh and have a firm texture. - Choose rice noodles that are soft and not broken. - Look for vibrant green onions with no wilting. - Always select cilantro that is bright green and fragrant. - Store your ingredients in a cool place to keep them fresh longer. For more details, check out the Full Recipe. To make Easy Pad Thai with shrimp, you need to prep your ingredients first. Start by soaking the rice noodles in warm water for about 30 minutes. This softens the noodles and helps them cook faster. While they soak, peel and devein the shrimp if you haven’t done so yet. Mince the garlic and slice the green onions. You want everything ready to go for quick cooking. Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add the minced garlic. Stir it for about 30 seconds until it smells great. Next, add the shrimp to the pan. Cook them until they turn pink, which takes about 3-4 minutes. Push the shrimp to one side of the skillet. Pour the beaten eggs into the clear space. Scramble the eggs until they are fully cooked, then mix them with the shrimp. After that, add the soaked rice noodles, fish sauce, tamarind paste, and brown sugar. Toss everything well so the noodles soak up the flavors. Finally, fold in the bean sprouts and green onions. Cook for another minute to warm them through. You’ll know your shrimp are done when they turn a bright pink color. The eggs should look firm and set, not runny. The noodles should be soft and flexible but not mushy. The bean sprouts should still have a little crunch. When everything looks good, it’s time to plate your dish. Serve it hot, topped with crushed peanuts, cilantro, and lime wedges for that extra zing. For the full recipe, check out the details above! When making Pad Thai, avoid overcooking the noodles. They should be soft but firm. If they get too mushy, your dish will lose texture. Also, don’t skip the fish sauce; it adds the umami flavor that makes this dish shine. Another mistake is not prepping your ingredients first. This dish cooks quickly, so having everything ready is key. Want more heat? Add sliced fresh chili peppers or a dash of chili paste. You can mix the chili paste into the sauce for a more even flavor. If you like it fiery, use Thai bird chilies. Start with a small amount and add more to suit your taste. Serve your Pad Thai hot and garnished with lime wedges and fresh cilantro. The lime adds a nice zing that brightens the dish. You can also sprinkle more crushed peanuts on top for extra crunch. Pair it with a light salad or spring rolls for a full meal. Don't forget to check out the Full Recipe for more details! {{image_2}} You can easily make Pad Thai vegetarian. Swap shrimp for firm tofu. Tofu absorbs flavors well. It gives a nice texture. Use the same cooking steps. You can also add more veggies. Try bell peppers, carrots, or broccoli. These add color and crunch. For extra flavor, use soy sauce instead of fish sauce. You can also use a vegan fish sauce if you like. This way, you keep the taste but stay plant-based. If you want to change the protein, chicken works great too. Use boneless, skinless thighs or breasts. Cut them into bite-sized pieces. Cook them the same way as shrimp. They need about 5-7 minutes to cook fully. Tofu is another good option. Just remember to press it first. This helps remove excess moisture. This way, the tofu gets crispy. It adds a nice flavor to the dish. For those who need gluten-free options, rice noodles are perfect. They are naturally gluten-free. Just check the label to be sure. Instead of soy sauce, use tamari. Tamari has a similar taste and is gluten-free. Also, check the fish sauce brand. Most fish sauces are gluten-free, but it’s good to verify. These simple swaps let everyone enjoy this tasty dish without worry. For the full recipe, check out the detailed instructions above. After you enjoy your Easy Pad Thai with Shrimp, store any leftovers in an airtight container. Let the dish cool to room temperature first. This helps keep it fresh. You can keep it in the fridge for up to three days. If you want to enjoy it later, consider freezing it. To reheat, use a skillet over medium heat. Add a splash of water or oil to prevent sticking. Heat until warm, stirring often. This helps the flavors mix again. You can also use a microwave. Place the Pad Thai in a microwave-safe dish. Cover it loosely and heat in short bursts, stirring in between. If you want to freeze Pad Thai, it’s simple! Place your cooled leftovers in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above for the best taste. For the full recipe, check out the details above! The best noodles for Pad Thai are rice noodles. They cook quickly and absorb flavors well. Look for flat rice noodles, often labeled as "Pad Thai noodles." You can find them in most grocery stores. Make sure to soak them in warm water before cooking. This helps them get soft and ready for your dish. Yes, you can use pre-cooked shrimp. They save time and make the meal quicker. Just warm them in the skillet until hot. Be careful not to overcook, as they can become rubbery. Toss them in with the garlic first, so they absorb some flavor. Homemade Pad Thai lasts about 2-3 days in the fridge. Store it in an airtight container to keep it fresh. When you are ready to eat, just reheat it in a pan or microwave. Add a splash of water if it seems dry. This will help bring back the original flavors. For more details, check out the Full Recipe. In this post, we explored Pad Thai, from key ingredients to cooking tips. You learned about ingredient swaps and how to choose fresh items. We covered step-by-step instructions and shared tips to avoid common mistakes. We also looked at vegetarian options and how to store leftovers. Remember, great Pad Thai starts with good ingredients and careful cooking. Use this guide to make a tasty dish you'll love!

- Easy Pad Thai with Shrimp

Dive into the delicious world of Shrimp Pad Thai with this easy and flavorful recipe! Perfect for a quick weeknight dinner, this dish combines tender shrimp, rice noodles, and a tangy sauce that will tantalize your taste buds. With just a few simple ingredients and steps, you can create a mouthwatering meal in under 30 minutes. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

200g rice noodles

200g shrimp, peeled and deveined

2 tablespoons vegetable oil

2 cloves garlic, minced

2 eggs, lightly beaten

2 tablespoons fish sauce

1 tablespoon tamarind paste

1 tablespoon brown sugar

1 cup bean sprouts

2 green onions, sliced

1/4 cup crushed peanuts

Lime wedges for serving

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Cook the rice noodles according to the package instructions. Drain and set aside.

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

      Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Push the shrimp to one side of the skillet.

        In the cleared space, pour the beaten eggs and scramble them until fully cooked. Combine the eggs with the shrimp.

          Stir in the cooked rice noodles, fish sauce, tamarind paste, and brown sugar. Toss everything together until well coated.

            Fold in the bean sprouts and sliced green onions, cooking for an additional minute to heat through.

              Season with salt and pepper to taste, adjusting flavors as needed.

                Serve hot, topped with crushed peanuts, fresh cilantro, and lime wedges on the side for an extra zing.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2-3