Shrimp Pad Thai

in a Sweet & Spicy Tamarind Sauce

Moderate | 30 min

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Contains: Egg, Fish, Peanuts, Shellfish, Soy, and Sulphites.

May Contain: Gluten, Milk, Mustard, Sesame, and Tree Nuts.

What We'll Send

Brown Sugar
Sambal Oelek
Shrimp
Free Range Brown Egg (2)
Green Onion
Lime
Cilantro
Bean Sprouts
Crispy Onions
Ginger
Fish Sauce
Tamarind Concentrate
GF Soy Sauce
Garlic
Unsalted Whole Peanuts
Rice Noodles
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1005
Fat 39g
Protein 40g
Carbohydrates 124g

Cooking Directions

1

Cook Noodles
- Bring 2 1/2 litres salted water to a boil in a large pot.
- Once boiling, add half of the rice noodles and cook for 3-4 minutes, or until al dente.
- Drain noodles in a fine mesh sieve and rinse under cold running water.
- Add noodles back into pot with 1 tbsp. oil and toss.
- Set aside for Step 5.

2

Prepare Ingredients
- Wash green onion, cilantro, lime, and bean sprouts.
- Slice green onion thinly.
- Pick and chop cilantro leaves.
- Cut lime in half.
- Roughly chop peanuts.
- Drain shrimp and pat dry with paper towel. Remove tails and discard.

3

Prepare Tamarind Sauce + Eggs
- In a small bowl, mix tamarind, ginger, garlic, raw sugar, fish sauce, soy sauce, and half of the sambal oelek to taste.
- Crack eggs into a second small bowl and mix with a fork.
- Season eggs with salt and pepper.

4

Cook Shrimp + Egg
- Heat 1 tbsp. oil in a large skillet over medium-high.
- Once oil is hot, add shrimp and cook for 2–3 minutes, or until becoming opaque.
- Add egg mixture and spread evenly to cover bottom of pan like a thin pancake. Cook for 1–2 minutes.
- Once eggs set and shrimp are cooked, roughly break apart with a spatula and set aside on a plate.
- Wipe skillet clean with paper towel.

5

Finish Pad Thai
- When rice noodles from Step 1 are ready, heat 2 tbsp. oil in the same large skillet over high.
- Add rice noodles and cook for 3–4 minutes, turning occasionally until beginning to crisp.
- Using tongs, turn over noodles. If noodles start clumping and sticking together, use tongs to separate.
- Add shrimp and eggs and tamarind sauce to skillet and stir to mix.
- Add bean sprouts, half of the lime juice to taste, and half of the following: cilantro and green onions.
- Cook for 1–2 minutes until everything is hot.

6

Serve
- Divide pad thai onto serving plates.
- Garnish with crispy onion, peanuts, and remaining cilantro and green onion.
- Season with remaining sambal oelek and lime juice to taste.
- Enjoy!

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