Pad Thai with Omelet Strips

INGREDIENTS

• 600g Zucchini
• 200g Bean Sprout
• 400g Shrimp
• 4 Egg
• 4 cloves Garlic
• 4 tbsp Fish Sauce
• 4 tbsp Tamarind Paste
• 8 tsp Palm Sugar
• 4 tbsp Lime Juice
• 4 tbsp Roasted Peanut
• 4 tbsp Cooking Oil
• 1 tsp Red Chilli Flake

STEPS

1. 1

   Prepare the vegetables and sauce. Cut 600g of zucchini into thin noodle-like strips, rinse and drain 200g of bean sprout, and mix 4 tbsp of fish sauce, 4 tbsp of tamarind paste, 8 tsp of palm sugar, and 4 tbsp of lime juice in a small bowl until the sugar dissolves.

   ⏱ 5 min

2. 2

   Heat a large wok or frying pan over medium-high heat. Add 4 tbsp of cooking oil and swirl to coat. Beat 4 eggs, pour it into the pan, and cook for 60 to 90 seconds until set. Slide the omelet onto a plate, roll it up, and cut it into thin strips.

   ⏱ 2 min

3. 3

   Return the wok to medium-high heat. Add 400g of shrimp in a single layer and stir-fry for 2 to 3 minutes, until the shells are bright pink-orange if shell-on, or the flesh is opaque, firm, and no longer translucent. Transfer the shrimp to a clean plate.

   ⏱ 2 min

4. 4

   Add 4 cloves of garlic (minced) to the wok and stir-fry for 20 seconds until fragrant. Add the zucchini strips and stir-fry for 2 to 3 minutes until just tender but still slightly crisp.

   ⏱ 2 min

5. 5

   Pour the prepared sauce into the wok and toss with the zucchini for 1 minute until glossy. Add the cooked shrimp, bean sprouts, and omelet strips, then toss for 1 to 2 minutes until hot and the sprouts are just wilted.

   ⏱ 1 min

6. 6

   Divide among four bowls. Sprinkle each serving with 4 tbsp of roasted peanut (chopped) and 1 tsp of red chilli flake. Serve immediately.