---
title: Pad Thai
tags:
  - shrimp
  - thai
  - main
---

> The sauce balance is everything — taste it before adding to the noodles and adjust sweet/sour/salty to your preference.

Soak @rice noodles{8%oz} in warm water for ~{30%minutes} until pliable. Drain and set aside.

Mix @tamarind concentrate{2%tbsp}, @fish sauce{2%tbsp}, @palm sugar{1%tbsp}, and juice of @lime{1} to make the sauce. Stir until sugar dissolves.

Heat @oil{1%tbsp} in a #wok{} over high heat. Sauté @garlic cloves{2}(minced) for ~{30%seconds} until fragrant.

Add @shrimp{200%g}(deveined), cook ~{2%minutes} until pink. Push to the side of the wok.

Crack @eggs{2} into the wok, scramble and break into pieces.

Add drained noodles and sauce, toss everything together for ~{2%minutes} until noodles are coated and tender.

Add @bean sprouts{1%cup} and @green onions{3}(sliced), toss for ~{30%seconds}.

Serve topped with @peanuts{1/4%cup}(crushed) and a lime wedge.