Authentic Pad Thai

• 8 oz Rice noodles
• 1 lb Shrimp, peeled
• 2 whole Eggs

  Suggested swaps

  Flax eggs · 1:1 ratio — 1 tbsp ground flax + 3 tbsp water per egg; let sit 5 min

  Applesauce · 1:1 ratio — ¼ cup applesauce per egg; adds moisture and sweetness
• 1 cup Bean sprouts
• 3 whole Green onions, chopped
• 1/2 cup Peanuts, crushed
• 3 tbsp Fish sauce
• 2 tbsp Tamarind paste
• 2 tbsp Brown sugar
• 3 tbsp Vegetable oil

  Suggested swaps

  Avocado oil · 1:1 ratio — Higher smoke point; neutral flavor

Instructions

1. Soak rice noodles in warm water for 30 minutes, then drain.
2. Mix fish sauce, tamarind paste, and brown sugar in a bowl.
3. Heat 1 tbsp oil in a wok. Scramble eggs, then set aside.
4. Add remaining oil and cook shrimp until pink, about 3 minutes.
5. Push shrimp to the side, add noodles and sauce mixture.
6. Stir-fry for 3-4 minutes until noodles are tender.
7. Add scrambled eggs, bean sprouts, and green onions. Toss for 1 minute.
8. Serve topped with crushed peanuts and lime wedges.

Tips & Notes

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