Chili Garlic Shrimp Pad Thai

• 160 g raw peeled deveined shrimp, thawed and dried — Raw peeled and deveined shrimp
• 60 g dry rice noodles — Dry rice noodles
• 100 g raw whole egg (2 large), beaten — Large whole eggs, raw
• 60 g cabbage, shredded — Raw green cabbage
• 40 g carrot, matchsticks — Raw carrots
• 10 g natural peanut butter — Natural peanut butter
• 10 g tamarind paste — Unsweetened tamarind paste
• 22 g fresh lime juice — Fresh lime juice
• 14 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 6 g cayenne hot sauce — Cayenne pepper hot sauce
• 5 g garlic, grated — Raw garlic
• 6 g pure maple syrup — Pure maple syrup
• 4.5 g avocado oil — Avocado oil
• 12 g scallion, sliced — Raw scallion

Method

1. 1Soften the noodlesCover noodles with freshly boiled water for 5 minutes until pliable but firm, then drain.5 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Reserve 60 g water in a clean containerReserve 60 g water in a clean container so it stays separate for the later step.Look for: Noodles bend without breaking and still have a chewy center.Safety: Handle boiling water carefully.
3. 3Measure ingredients: Mix the Pad Thai sauceMeasure peanut butter, tamarind paste, lime juice, reduced sodium soy sauce, and cayenne hot sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the Pad Thai sauceWhisk peanut butter, tamarind, lime, soy, hot sauce, garlic, maple, and 30 g reserved water until smooth.1 minLook for: The sauce is glossy with a distinct sweet-sour tamarind aroma.Safety: Declare peanut, soy, egg, and shellfish allergens.
5. 5Cook shrimp, egg, and vegetablesHeat oil in a wide skillet over high. Cook the shrimp for 2 minutes, push them aside, and scramble the beaten egg for 1 to 1 1/2 minutes until its curds reach 160°F.2 min · 160°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid cross-contamination, verify the egg reaches 160°F, and keep cooking the shrimp in the final toss.
6. 6Add the cabbageAdd the cabbage and carrot and stir-fry for 1 minute.2 min 30 secLook for: The egg has fully set 160°F curds, the shrimp are nearly opaque, and the vegetables remain crisp.
7. 7Toss to finishAdd noodles and sauce, tossing 2 to 3 minutes until the noodles are tender, the sauce is absorbed, the egg remains fully set, and every shrimp reaches 145°F.3 min · 145°FLook for: Everything is evenly positioned and ready for the next action.Safety: Verify egg has reached 160°F and shrimp reach 145°F before serving.
8. 8Finish with scallion evenly across the complete servingFinish with scallion evenly across the complete serving.Look for: Noodles are glossy with no pool, egg curds remain distinct, and shrimp are opaque at 145°F.