Learn how to make street-style Shrimp Pad Thai noodles with savory sweet tamarind sauce, fresh prawns, scrambled egg, and crushed peanuts.
Simmer palm sugar, tamarind paste, fish sauce, and sriracha in a small pan until dissolved and glossy.
Sauté garlic and shallots in a wok, sear prawns until pink (about 2 mins), and set aside. Fry tofu cubes until golden.
Add soaked rice noodles and tamarind sauce to the wok. Stir-fry rapidly over high heat for 2-3 minutes until noodles absorb the sauce.
Push noodles to one side, scramble 2 eggs until soft curds form, then fold into noodles. Add prawns, bean sprouts, and chives. Toss for 1 minute and serve topped with crushed peanuts and lime.
Q: Can I substitute palm sugar?
A: Yes, brown sugar or coconut sugar can be used as a 1:1 substitute.
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