How to the best pad thai at home

– 6 oz rice noodles (¼ inch width) – 2 large eggs – 10 shrimp (fully thawed) – 2 stalks green onion (cut into 2 inch length pieces) – 1 shallot (or small onion, thinly sliced) – ¼ cup garlic chives (Optional) cut into 2 inch length pieces (if you are using this, use only 1 green onion stalk) – 1 cup bean sprouts Pad Thai Sauce – 3 tablespoon fish sauce – 3½ tablespoons sugar (or light brown sugar or palm sugar) – 3½ tablespoons tamarind concentrate  – 1 tablespoon oyster sauce – 3 tablespoons water

Soak the Noodles for 9 Minutes

Soak the Noodles for 9 Minutes

Do the Wrap Test to See If They Are Done

Do the Wrap Test to See If They Are Done

Drain the Noodles

Drain the Noodles

Make the Sauce

Make the Sauce

Prepare the Herbs, Aromatics and Veggies

Prepare the Herbs, Aromatics and Veggies

Rinse the Bean Sprouts 

Rinse the Bean Sprouts 

Prepare the Garnishes

Prepare the Garnishes

Cook the Shrimp and Remove it From Pan

Cook the Shrimp and Remove it From Pan

Stir Fry the Shallots and Garlic

Stir Fry the Shallots and Garlic

Add the Noodles and Some Drizzle Oil

Add the Noodles and Some Drizzle Oil

Add the Sauce

Add the Sauce

Stir Fry Until Noodles Absorb the Sauce

Stir Fry Until Noodles Absorb the Sauce

Push Noodles to Side and Crack Eggs into Pan

Push Noodles to Side and Crack Eggs into Pan

Add Shrimp, Green Onions, Bean Sprouts and Toss with Noodles and Eggs

Add Shrimp, Green Onions, Bean Sprouts and Toss with Noodles and Eggs

Turn Off Heat

Turn Off Heat

Garnish with Crushed Peanuts and Lime Wedges and Enjoy!

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