Name: Pad Thai with Shrimp & Eggs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: 4 tbsp Fish Sauce; 4 tbsp Tamarind Concentrate; 4 tbsp Brown Sugar; 1.5 tbsp Sriracha; 2 tsp Lime Juice; 1/8 cup Water, from Soaking Noodles; 2 Eggs; 1/2 package Wide Rice Noodles; 1/4 cup Crushed Roasted Peanuts; 6-8 Pieces Pre-cooked Shrimp

1

Soak noodles in room-temp water for 60 mins until pliable.

2

Sear the Protein: Heat your wok or large skillet on high heat with 2 Tbsp oil. Sear the shrimp/chicken until just cooked. Remove from the pan and set aside so they don't get rubbery.

3

The Dry-Fry (Noodles First): Add your drained noodles directly to the hot aromatics. Toss them in the oil for about 45–60 seconds. You want them to soften slightly from the residual heat and pick up the flavor of the oil before they hit the liquid.

4

The Egg Flip: Push the saucy noodles to one side. Crack the egg into the empty space. Let it set for 15 seconds, scramble it lightly, then fold the noodles back over the top.

5

The Sauce Reveal: Now, pour your prepared sauce over the noodles. Stir-fry vigorously. The noodles will soak up the sauce instantly, and the palm sugar will begin to caramelize against the hot metal. If it looks too dry, add the saved water.

6

Plate: Serve immediately with a massive pile of crushed peanuts, sriracha, and that essential lime wedge.

Pad Thai with Shrimp & Eggs

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