The classic Thai street-noodle dish: springy rice noodles tossed in a tangy tamarind sauce with shrimp, egg, and crunchy bean sprouts. Faster than takeout and built from fridge and pantry staples.
The classic Thai street-noodle dish: springy rice noodles tossed in a tangy tamarind sauce with shrimp, egg, and crunchy bean sprouts. Faster than takeout and built from fridge and pantry staples.
Calories
520
Protein
34g
Fat
16g
Carbs
58g
Soak the rice noodles in very hot (not boiling) water for 8 to 10 minutes, until pliable but still firm. Drain and set aside. In a small bowl, whisk the tamarind paste, fish sauce, brown sugar, soy sauce, and sriracha until the sugar dissolves.
Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering. Add the shrimp in a single layer and sear 1 to 2 minutes per side, until pink and just cooked through. Transfer to a plate.
Add another tablespoon of oil to the same pan. Pour in the beaten eggs and scramble quickly, breaking into ribbons, about 30 seconds. Push to the side of the pan.
Add the remaining oil, garlic, and the white parts of the green onions; stir-fry 30 seconds until fragrant. Add the drained noodles and the sauce. Toss constantly for 2 to 3 minutes, until the noodles are tender and have absorbed the sauce.
Return the shrimp to the pan along with half the bean sprouts and the green onion greens. Toss for 1 minute more, just to warm through.
Divide among plates and top with the remaining fresh bean sprouts, crushed peanuts, and lime wedges. Serve immediately.
Cooking Mode
Keep your screen awake with step-by-step guidance.