Halal Shrimp Pad Thai
Thailand’s iconic noodle dish prepared with halal shrimp.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Sauce:
- 3 tablespoons of tamarind paste
- 2 tablespoons of halal-certified fish sauce or soy sauce alternative
- 2 tablespoons of palm sugar or brown sugar
- 1 tablespoon of rice vinegar
For the Stir-Fry:
- 200 grams of rice noodles
- 2 tablespoons of halal-certified vegetable oil
- 2 cloves of garlic, minced
- 300 grams of halal shrimp, peeled and deveined
- 1 egg (optional, omit for a vegan version)
- 1 cup of bean sprouts
- 1 cup of firm tofu, cubed and lightly pan-fried
- 3 tablespoons of chopped green onions
For Garnishing:
- Crushed peanuts (halal-certified)
- Lime wedges
- Fresh cilantro leaves
- Chili flakes (optional)
Instructions
Prepare the Sauce:
- In a mixing bowl, combine tamarind paste, fish sauce or soy sauce alternative, palm sugar, and rice vinegar. Stir until the sugar dissolves and set aside.
Cook the Noodles:
- Soak the rice noodles in warm water for 10–15 minutes or until soft. Drain and set aside.
Stir-Fry the Ingredients:
- Heat vegetable oil in a wok over medium-high heat. Add minced garlic and sauté until fragrant.
- Add the shrimp and cook until pink and fully cooked. Remove and set aside.
Scramble the Egg:
- In the same wok, push the garlic and shrimp to one side and crack the egg into the other. Scramble the egg until cooked and mix it with the garlic and shrimp.
Add the Noodles and Sauce:
- Add the softened rice noodles to the wok, followed by the prepared sauce. Toss to coat the noodles evenly.
Incorporate Vegetables:
- Add bean sprouts, tofu, and green onions to the wok. Stir-fry for another 2–3 minutes until the vegetables are tender but still crunchy.
Garnish and Serve:
- Transfer the pad Thai to serving plates and top with crushed peanuts, fresh cilantro, lime wedges, and chili flakes for an extra kick.