ผัดไทยกุ้ง (Pad Thai Goong)
Treat yourself to a delicious, quick, and satisfying meal tonight with Pad Thai Goong!
Soak the rice noodles in warm water for about 30 minutes until soft. Drain and set aside.
In a bowl, mix fish sauce, sugar, and tamarind paste to create the sauce. Stir well and set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the shrimp and cook for 3 to 4 minutes until they turn pink. Remove and set aside.
In the same pan, add another tablespoon of vegetable oil and crack in the eggs. Scramble until just set, about 1 minute.
Add the drained rice noodles to the pan and pour in the sauce. Toss everything together for 2 minutes until noodles are coated and heated through.
Add the cooked shrimp and toss again for another minute.
Finally, add the bean sprouts and chopped green onion, mixing everything gently for another minute.
Serve hot, garnished with crushed peanuts and lime wedges.
2
- Add a touch of sriracha for some heat.
- Incorporate vegetables like bell peppers or zucchini for extra crunch.
- Use tofu instead of shrimp for a vegetarian version.
- Use fresh shrimp for best flavor.
- Adjust sugar and tamarind to taste for a balanced flavor.
- Don't overcook the noodles; they should be soft but not mushy.
- fat: 20 grams
- protein: 25 grams
- calories: 600
- carbohydrates: 90 grams
Pad Thai Goong is rich in protein and provides important vitamins from vegetables, making it a balanced meal choice.
