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Created by the Genie — AI-generated, review before relying on it
Classic Thai stir-fried rice noodles with shrimp, egg, and peanuts in a tangy-sweet tamarind sauce.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Soak the rice noodles in warm water for 20 to 30 minutes until pliable, then drain well.
Step 2
Whisk together the tamarind paste, fish sauce, and brown sugar in a small bowl to make the sauce.
Step 3
Heat the vegetable oil in a large wok or skillet over high heat and cook the shrimp for 2 to 3 minutes until pink and opaque; remove and set aside.
Step 4
Pour the beaten eggs into the same wok and scramble briefly until just set, then push to one side.
Step 5
Add the drained noodles and the tamarind sauce, tossing constantly for 2 to 3 minutes until the noodles soften and absorb the sauce.
Step 6
Return the shrimp to the wok along with the bean sprouts, tossing for another 1 to 2 minutes until heated through.
Step 7
Confirm the shrimp are fully opaque and cooked before removing from the heat.
Step 8
Plate the pad thai topped with the sliced scallions and serve with lime wedges — a scatter of chopped roasted peanuts on top is classic, if you have them.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
