Shrimp Pad Thai with Cashews
Rice noodles toss with shrimp, egg, and a tangy tamarind sauce, finished with crunchy cashews and a squeeze of fresh lime.
Pad thai comes together fast once the sauce is mixed, so have everything measured before the pan gets hot. Tamarind gives the dish its signature tang, balanced here by brown sugar and a good dose of fish sauce. Cashews swap in for the usual peanuts and add a slightly sweeter crunch.
Ingredients
Method
Tap a number to mark a step doneSoak the rice noodles in warm water for 20 minutes, or until pliable but still firm, then drain.
Whisk the tamarind paste, fish sauce, and brown sugar together in a small bowl until the sugar dissolves.
Heat the vegetable oil in a large skillet or wok over high heat and cook the shrimp for 2 minutes per side until pink, then push to one side.
Crack the eggs into the empty side of the pan, scramble briefly, and add the garlic, cooking for 30 seconds until fragrant.
Add the drained noodles and the tamarind sauce, tossing constantly for 2 to 3 minutes until the noodles soften and absorb the sauce.
Fold in the bean sprouts and half the scallions, tossing just until the sprouts start to wilt, about 1 minute.
Divide among plates, top with cashews and the remaining scallions, and serve with lime wedges on the side.
Kitchen note
Do not soak the noodles too long or they will turn mushy once they hit the hot pan; they should still have a slight bite before cooking.
