Wagamama Pad Thai (Restaurant Copycat)

⏱️ 73 minutes👥 2-3 servings❤️ Taste: 10/10
Wagamama Pad Thai (Restaurant Copycat)

Nutrition Facts

Calories
520
Protein
28g
Carbs
68g
Fiber
4g

Health Benefits

Gut Health6/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 8 oz dried rice noodles (pad thai width)
  • •- 3 tablespoons tamarind paste
  • •- 2½ tablespoons fish sauce
  • •- 2½ tablespoons palm sugar (or light brown sugar)
  • •- 3 tablespoons vegetable oil, divided
  • •- 4 medium garlic cloves, finely minced
  • •- 10 oz large shrimp, peeled and deveined (or chicken breast, thinly sliced)
  • •- 2 large eggs, lightly beaten
  • •- 1½ cups fresh bean sprouts
  • •- ¼ cup roasted peanuts, coarsely crushed by hand
  • •- 2 fresh limes (1 for juice, 1 cut into wedges)
  • •- ¾ teaspoon red chili flakes
  • •- 1½ tablespoons soy sauce
  • •- 3 scallions, cut into 1-inch pieces
  • •- ½ cup julienned carrots
  • •- ½ medium yellow onion, thinly sliced

Instructions

  1. 1Submerge rice noodles in a large bowl of warm water and soak for 35-40 minutes until softened but still slightly firm to the bite. Drain thoroughly and set aside.
  2. 2Whisk together tamarind paste, fish sauce, palm sugar, and soy sauce in a small bowl until sugar dissolves completely, about 1 minute. Taste and adjust balance of sweet, salty, and sour. Set this sauce aside.
  3. 3Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering and almost smoking, about 2 minutes. Add shrimp and stir-fry until pink and just cooked through, about 2-3 minutes. Transfer to a plate and set aside.
  4. 4Add 1 tablespoon oil to the same wok over high heat. Pour in beaten eggs and scramble quickly until just set but still slightly glossy, about 30-45 seconds. Break into small pieces with your spatula, then push to the side of the wok.
  5. 5Add remaining 1 tablespoon oil to the center of the wok. Toss in minced garlic, sliced onions, and julienned carrots, stir-frying until fragrant and onions start softening, about 1-2 minutes.
  6. 6Pour the prepared tamarind sauce into the wok and let it bubble for 15-20 seconds. Add drained noodles immediately, tossing vigorously with tongs to coat every strand in the sauce, about 2 minutes.
  7. 7Return cooked shrimp to the wok along with scallions and chili flakes. Toss everything together over high heat until well combined and noodles develop slight char marks, about 1-2 minutes.
  8. 8Remove wok from heat. Add bean sprouts and half the crushed peanuts, tossing quickly to warm through without wilting the sprouts completely, about 30 seconds. Squeeze juice from 1 lime over the entire dish.
  9. 9Transfer pad thai to serving plates or a large platter. Garnish with remaining crushed peanuts and fresh lime wedges on the side. Serve immediately while piping hot.