If you're craving something bright and flavorful, look no further than this Zesty Citrus Pad Thai. It’s a delightful twist on a classic dish, bringing in the vibrant notes of lime and orange to liven up your meal.
The star of this dish is, of course, the rice noodles, which serve as a neutral base, soaking up all the saucy goodness. Vegetable oil is used for frying and bringing everything together smoothly. Shrimp adds a succulent, protein-rich element, perfectly complementing the citrus notes. Garlic provides a fragrant depth, while eggs add richness and texture. The bean sprouts, carrots, and green onions offer a fresh, crunchy contrast.
For our zesty sauce, the lime and orange juices are key players, giving the dish its distinctive bright flavor. Fish sauce and soy sauce bring that essential umami, while tamarind paste adds a tangy depth. A touch of brown sugar balances the flavors, and red pepper flakes add a hint of heat. Finally, roasted peanuts and fresh cilantro are the perfect finishing touches, adding crunch and a burst of freshness.
This Zesty Citrus Pad Thai pairs wonderfully with a crisp cucumber salad or a simple Asian slaw. If you're entertaining, consider serving it alongside some spring rolls or dumplings for a complete feast.
Start by cooking your rice noodles according to the package instructions. Once they're tender, drain them and set them aside. You'll want them ready to go for when we mix everything together.
Next, heat up your vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until they're pink and opaque—this should take about 3 to 4 minutes. Once done, scoop them out of the wok and set them aside for later.
In the same wok, toss in the minced garlic and let it sizzle just until it becomes fragrant—around 30 seconds should do it. Quickly pour in the beaten eggs and scramble them. The eggs will add a lovely texture to our dish.
Now, add the drained noodles, bean sprouts, carrots, and green onions to the wok. Give everything a good toss so that the veggies and noodles are nicely mixed.
In a small bowl, whisk together the lime juice, orange juice, fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes. Pour this zingy sauce over the noodle mixture and toss again, ensuring everything gets well-coated and flavorful.
Return the cooked shrimp to the wok, and give it all another toss to combine. Let it cook for an additional 2 to 3 minutes to ensure everything is heated through and the flavors meld beautifully.
Serve your delightful Pad Thai hot, garnished with chopped peanuts and a scattering of fresh cilantro leaves for that final fresh touch.
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