Easy Spicy shrimp pad Thai

Spicy Shrimp Pad Thai (with Oyster Sauce & Rice Vinegar)

Servings: 2-3

Time: ~30 minutes

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Ingredients:

Pad Thai Sauce:

• 2 tbsp fish sauce (or soy sauce for milder)

• 1 tbsp oyster sauce

• 1 tbsp tamarind paste (or 1 tbsp lime juice)

• 1 tbsp rice vinegar

• 1½ tbsp brown sugar

• 1–2 tsp sriracha or chili garlic sauce (adjust for heat)

Stir Fry:

• 6 oz flat rice noodles

• 2 tbsp oil (vegetable or peanut)

• 2 cloves garlic, minced

• 1 small shallot, thinly sliced

• 8–10 shrimp, peeled and deveined

• 1 egg, lightly beaten

• 1 cup bean sprouts

• 2 green onions, chopped

• ¼ cup roasted peanuts, chopped

• 1 lime, cut into wedges

• Fresh cilantro (optional)

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Instructions:

1. Soak noodles:

Soak rice noodles in warm water for 20–30 minutes until flexible. Drain and set aside.

2. Make the sauce:

In a small bowl, whisk together fish sauce, oyster sauce, tamarind paste, rice vinegar, brown sugar, and sriracha.

3. Stir-fry base:

Heat 1 tbsp oil in a wok or large pan over medium-high. Sauté garlic and shallots for 30 seconds.

4. Cook shrimp:

Add shrimp, cook until pink (about 1–2 minutes per side). Push to one side.

5. Scramble egg:

Add a little more oil, pour in beaten egg, scramble, then mix it with shrimp.

6. Combine noodles & sauce:

Add noodles and the sauce. Toss well for 2–3 minutes until coated and sauce is mostly absorbed.

7. Final mix:

Stir in bean sprouts and green onions. Cook 1 more minute and remove from heat.

8. Garnish & serve:

Top with crushed peanuts, lime wedges, and cilantro if desired.

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