Pad Thai with Shrimp

Soak the Noodles

Place the rice noodles in a large bowl and cover completely with room-temperature water.

Soak for 20–30 minutes until the noodles are pliable and bendable but still slightly firm, then drain and set aside.

Make the Sauce

In a small bowl, combine the tamarind concentrate, fish sauce, palm sugar, and oyster sauce.

Stir until the sugar is fully dissolved, then taste and adjust — it should be tangy, salty, and just slightly sweet.

Cook the Shrimp

Heat a wok or large skillet over high heat until it just begins to smoke, then add 1 tablespoon of oil.

Add the shrimp to the wok in a single layer.

Cook undisturbed for 1 minute until the bottom turns pink and opaque.

Flip the shrimp and cook for 30 more seconds, then transfer to a plate and set aside.

Cook the Aromatics

Add 1 tablespoon of oil to the same wok over high heat.

Add the shallots and stir-fry for 1 minute until lightly golden at the edges.

Add the minced garlic and dried shrimp (if using) and stir-fry for 30 seconds until fragrant.

Add the Noodles

Add the drained noodles to the wok and toss quickly to coat them with the aromatics.

Pour the prepared sauce over the noodles and toss continuously for 1–2 minutes until the noodles absorb the sauce and start to soften.

If the noodles begin to stick, splash in 2 tablespoons of water and toss immediately.

Scramble the Eggs

Push the noodles to one side of the wok to clear a space on the other side.

Add the remaining 1 tablespoon of oil to the cleared space, then crack in the 3 eggs.

Break the yolks and let the eggs set for about 20 seconds, then scramble gently until just barely cooked.

Toss the eggs together with the noodles until evenly combined.

Finish the Dish

Return the cooked shrimp to the wok and add the white pepper.

Add the green onions and toss everything together for 30 seconds over high heat.

Remove from heat and fold in half of the bean sprouts.

Serve

Divide the Pad Thai evenly among 4 plates or bowls.

Top each portion with crushed peanuts and the remaining fresh bean sprouts.

Serve immediately with lime wedges and sriracha or chili flakes on the side.