The Pad Thai is the most popular Thai dish in the world and the key to a good Shrimp Pad Thai is the balance of flavors – sweet, sour, and salty.

Serves 1-2

• 200g rice noodles
• 1 lime
• 1 handful raw peanuts, crushed
• 5 fresh or frozen shrimps
• 10-20 medium slices dry bean curd
• 1 handful bean sprouts
• 1 egg
• 2 cloves minced garlic
• 3 green onions, cut into 1 inch long sticks
• 1 minced shallot
• 3 Tbsp sugar
• 3 tsp tamarind paste
• 1 Tbsp fish sauce
• 1 pinch ground pepper
• 1 pinch salt
• 1/2 Tbsp dried hot chili peppers

Soak the rice noodles in water at room temperature for 30min and drain. Meanwhile, add some cooking oil to a non-sticky pan on heat. Add the crushed peanuts, cook until they turn golden brown, remove from the pad and set aside.

Add some more cooking oil to the pan, add the garlic, shallot, bean curd cubes, and chilli pepper and cook until the edges of bean curb cubes turn golden brown. Add the noodles into the pan, along with tamarind paste, sugar, fish sauce, and salt. Stir fry until noodles turn from semi-transparent to white. Then push noodles to the side, crack an egg into the pan and wait until it starts to become solid, then mix it with the noodles.

Add the green onion sticks, bean sprouts, shrimp, ground pepper and roasted crushed peanuts. If the noodles are still a bit stiff, add some water into the pan and cook the noodles until they are soft. Transfer everything to a plate and garnish the shrimp pad thai with lime wedges.