# Components:
→ Pasta
01 - 300 grams linguine or spaghetti noodles
→ Protein and Accompaniments
02 - 200 grams medium shrimp, peeled and deveined
03 - 2 large eggs
04 - 100 grams fresh bean sprouts
05 - 2 spring onions, thinly sliced
06 - 50 grams roasted peanuts, roughly chopped
07 - 1 red chili, thinly sliced (optional)
08 - 1 lime, cut into wedges
→ Pad Thai Sauce
09 - 2 tablespoons tamarind paste
10 - 3 tablespoons fish sauce
11 - 2 tablespoons palm sugar or brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon soy sauce
14 - 1 clove garlic, minced
→ Tamarind Glaze Drizzle
15 - 2 tablespoons tamarind paste
16 - 2 tablespoons honey or maple syrup
17 - 1 tablespoon water
18 - 1 teaspoon soy sauce
→ Cooking Oil and Seasonings
19 - 2 tablespoons vegetable oil
20 - Fresh coriander (cilantro), for garnish
21 - Salt and freshly ground black pepper, to taste
# Method:
01 - Boil linguine or spaghetti in a large pot of salted water until al dente. Drain, reserving approximately 60 ml (1/4 cup) of the pasta cooking water.
02 - In a small bowl, thoroughly whisk together all components for the Pad Thai sauce. Set aside.
03 - In a small saucepan, combine tamarind paste, honey or maple syrup, water, and soy sauce. Simmer over low heat for 3 to 4 minutes, stirring occasionally, until the mixture achieves a slightly thickened glaze consistency. Set aside.
04 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp (or your chosen vegetarian protein alternative) and cook until just opaque or golden brown. Remove from the wok and set aside.
05 - Add the remaining vegetable oil to the same wok. Crack in eggs and quickly scramble until just set. Add minced garlic and stir-fry for approximately 30 seconds until fragrant.
06 - Introduce the cooked pasta, prepared Pad Thai sauce, and reserved pasta water to the wok. Toss vigorously to ensure the pasta is evenly coated.
07 - Return the cooked shrimp (or vegetarian protein) to the wok. Add the bean sprouts and most of the sliced spring onions. Continue to toss for 1 to 2 minutes until everything is heated through.
08 - Divide the pasta mixture among serving plates. Generously drizzle with the prepared tamarind glaze. Garnish with chopped roasted peanuts, additional fresh bean sprouts, thinly sliced red chili (if using), remaining spring onions, and fresh coriander. Serve immediately with lime wedges on the side.
