Origin Lamb (Gosht) Biryani

Biryani has roots in Persian and Mughal cuisine and is beloved across India, Pakistan, and beyond. The lamb version is especially popular for its rich taste and hearty texture.

Why You’ll Love This Recipe

It’s a perfect blend of tender meat, fragrant rice, and bold spices that come together to create a dish that’s both comforting and celebratory.

Also Read : Marinated Shrimp & Succotash Toasts

Lamb (Gosht) Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

294

kcal

Ingredients

• 1.5 lbs (700g) lamb, cut into chunks

• 2 cups basmati rice, rinsed and soaked for 30 minutes

• 2 large onions, thinly sliced

• 1 cup plain yogurt

• 3-4 green chilies, slit

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp red chili powder

• 2 tsp garam masala

• 1 tsp cumin seeds

• 4-5 whole cloves

• 2-3 green cardamom pods

• 1 cinnamon stick

• 2 bay leaves

• ½ cup chopped fresh cilantro and mint

• 4 cups water or as needed

• 4 tbsp cooking oil or ghee

• Salt to taste

• Optional: Saffron strands soaked in 2 tbsp warm milk

Directions

• Cook lamb: Heat oil or ghee in a heavy pot. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaves. Sauté until fragrant. Add onions and cook until golden brown.
• Add ginger-garlic paste and green chilies; sauté for 2 minutes.
• Add lamb pieces, turmeric, red chili powder, and salt. Cook on medium heat until lamb starts to brown.
• Stir in yogurt, half of the chopped cilantro and mint. Cover and cook on low heat until lamb is tender (about 45-60 minutes), adding water if needed.
• Prepare rice: Boil water in a large pot with salt. Add soaked rice and cook until 70% done. Drain and set aside.
• Layering: In the pot with cooked lamb, spread half of the partially cooked rice. Sprinkle some garam masala, cilantro, and mint. Layer the remaining rice on top.
• Pour saffron milk over the rice (if using). Cover tightly with a lid. Cook on very low heat for 20-25 minutes (dum cooking) to let flavors meld.
• Serve: Gently fluff the biryani before serving. Garnish with fried onions or extra herbs if desired.

Notes

• Use bone-in lamb for deeper flavor but increase cooking time accordingly.
• For a vegetarian twist, substitute lamb with mixed vegetables or paneer.
• Serve with cooling raita or salad for balance.

The post Lamb (Gosht) Biryani appeared first on RecipeWikki.

Origin Shrimp Biryani

Biryani originated in the Indian subcontinent, influenced by Persian and Mughal culinary traditions. This shrimp version offers a coastal twist, popular in regions where seafood is abundant.

Why You’ll Love This Recipe

It’s packed with bold spices, yet surprisingly easy to make. The shrimp cooks quickly, keeping it tender and juicy, while the rice absorbs all those wonderful flavors. Perfect for special occasions or a hearty weeknight dinner!

Also Read : Chile-Lime Salmon Cakes with Arugula Salad

Shrimp Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

2794

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 2 cups basmati rice

• 1 large onion, thinly sliced

• 2 tomatoes, chopped

• 3 tbsp yogurt

• 3 tbsp cooking oil or ghee

• 2 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tbsp biryani masala or garam masala

• 1 tsp cumin seeds

• 4 green cardamom pods

• 4 cloves

• 2 bay leaves

• 1 cinnamon stick

• Fresh cilantro and mint leaves, chopped

• Salt to taste

• Juice of 1 lemon

• Water as needed

Directions

• Rinse and soak rice: Wash basmati rice until water runs clear. Soak for 30 minutes, then drain.
• Cook shrimp: Heat 1 tbsp oil in a pan. Add shrimp, turmeric, chili powder, and salt. Cook until just pink (about 2-3 minutes). Remove and set aside.
• Prepare masala: In the same pan, heat remaining oil. Add cumin seeds, cardamom, cloves, bay leaves, and cinnamon. Sauté until fragrant. Add onions and cook until golden brown.
• Add tomatoes and spices: Stir in ginger-garlic paste and cook for 1 minute. Add tomatoes, biryani masala, and salt. Cook until oil separates from the masala.
• Mix shrimp and yogurt: Add shrimp back to the pan. Stir in yogurt and half the chopped cilantro and mint. Cook for 2 more minutes.
• Cook rice: Boil water with salt. Add soaked rice and cook until 70% done. Drain water.
• Layer biryani: In a heavy-bottom pot, layer half the rice, then the shrimp masala, then the remaining rice. Sprinkle lemon juice, remaining herbs, and a drizzle of ghee if desired.
• Dum cooking: Cover pot with a tight lid. Cook on low heat for 20 minutes to let flavors meld.
• Serve: Gently fluff biryani before serving. Enjoy with raita or salad.

Notes

• Use fresh shrimp for best taste.
• Adjust spice levels to your liking.
• Leftovers taste even better the next day!

The post Shrimp Biryani appeared first on RecipeWikki.

Origin of Buttermilk Fried Chicken

Fried chicken is deeply rooted in Southern American cuisine, where buttermilk has long been used as a tenderizer for meats. The practice of coating chicken in flour and frying it dates back to West African and Scottish cooking traditions, later evolving into the Southern fried chicken we know today. The air fryer version is a modern twist, allowing for a crispy texture without deep frying.

What I Love About This Recipe

• Healthier than deep-fried chicken but still crispy and delicious.
• Marinating in buttermilk ensures juicy, tender meat.
• Minimal oil needed, so it’s less greasy but still packed with flavor.
• Easy cleanup—no messy frying!

Also Read : Olive Oil Mashed Potatoes

Air Fryer Buttermilk Fried Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 500g bone-in chicken thighs or drumsticks (or boneless if preferred)

• 1 cup buttermilk

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp cayenne pepper (optional, for spice)

• For the Coating

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1 tsp baking powder (helps with crispiness)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional)

• 1 tbsp buttermilk (to create flaky texture in the coating)

• Cooking spray or oil spray (for air fryer)

Directions

• In a bowl, whisk together buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
• Add the chicken and fully submerge in the buttermilk mixture.
• Cover and refrigerate for at least 2 hours (or overnight for best results).
• In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and cayenne pepper.
• Add 1 tbsp buttermilk to the flour mixture and mix with fingers to create small clumps (this helps with a crunchy texture).
• Remove chicken from the buttermilk marinade, allowing excess to drip off.
• Dredge each piece in the flour mixture, pressing the coating onto the chicken to help it stick.
• Shake off any excess flour and place the coated chicken on a wire rack.
• Preheat the air fryer to 180°C (360°F) for 3-5 minutes.
• Lightly spray the air fryer basket with cooking oil spray.
• Place chicken pieces in a single layer, ensuring they don’t overlap.
• Spray the top of the chicken with a light coat of oil spray.
• Air fry at 180°C (360°F) for 25-30 minutes, flipping halfway through.
• Increase temperature to 200°C (400°F) for the last 3-5 minutes to get extra crispiness.
• Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
• Let the chicken rest for 5 minutes before serving.
• Enjoy with coleslaw, fries, or a honey drizzle for a sweet-savory touch!

Notes

• Make it gluten-free by using gluten-free flour and cornstarch.
• For extra crispiness, let the coated chicken rest for 10 minutes before air frying.

The post Air Fryer Buttermilk Fried Chicken appeared first on RecipeWikki.

Origin of Chicken Piquant

The word “piquant” means sharp or spicy in taste, and this dish gets its name from the zesty combination of vinegar, tomatoes, and spices. While it has French and Cajun influences, variations of this recipe can be found in Caribbean and Southern cuisine, where bold flavors reign.

What I Love About This Recipe

This dish is quick to prepare, packed with flavor, and needs only a handful of ingredients. The tangy, slightly spicy sauce pairs perfectly with rice, pasta, or crusty bread. Plus, it’s a one-pan meal, making cleanup easy!

Quick and Easy Chicken Piquant

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

242

kcal

Ingredients

• 500g boneless chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 bell pepper, chopped

• 1 green chili, finely chopped (optional, for heat)

• 2 tbsp white vinegar or apple cider vinegar

• 1 cup tomato puree (or crushed tomatoes)

• 1 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• ½ cup chicken broth or water

• 1 tsp Worcestershire sauce

• ½ tsp paprika

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• 1 tsp dried oregano

• ½ tsp thyme

• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Directions

• Heat olive oil in a pan over medium heat.
• Add onions, garlic, and bell pepper. Sauté until softened, about 3-4 minutes.
• Add the green chili (if using) and cook for another minute.
• Add the chicken pieces, season with salt, black pepper, paprika, and cayenne pepper.
• Sear the chicken for 3-5 minutes until lightly browned.
• Stir in the tomato puree, tomato paste, and sugar.
• Pour in the vinegar, Worcestershire sauce, and chicken broth.
• Add oregano and thyme, then mix well.
• Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally.
• Allow the sauce to thicken, ensuring the chicken is fully cooked.
• Sprinkle fresh parsley or cilantro on top.
• Serve hot with steamed rice, pasta, or crusty bread.

Notes

• Leftovers taste even better the next day as the flavors deepen.
• For a milder version, reduce or omit the cayenne pepper and green chili.

The post Quick and Easy Chicken Piquant appeared first on RecipeWikki.

Origin of Murgh Kari

“Murgh” means chicken in Hindi, and “Kari” refers to a spiced gravy-based dish. Indian curries have a deep-rooted history, influenced by regional flavors and cooking techniques. This version of North Indian-style Murgh Kari is known for its fragrant spices, slow-cooked chicken, and creamy texture.

What I Love About This Recipe

This chicken curry is simple yet packed with deep, bold flavors. The slow-cooked chicken absorbs the spiced tomato and onion gravy, creating a rich and creamy texture. Plus, it’s highly customizable—mild or spicy, thick or light—depending on your preference.

Also Read : Honey-Mustard Marinade

Indian Chicken Curry (Murgh Kari)

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

427

kcal

Ingredients

• 1 bay leaf

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• ½ tsp kasuri methi (dried fenugreek leaves, optional)

• 1 kg bone-in chicken (or boneless)

• 3 tbsp oil or ghee

• 2 large onions, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• ½ cup yogurt, whisked

• 1 ½ cups water (adjust for consistency)

• ½ tsp sugar (optional)

• 2 tbsp fresh coriander, chopped (for garnish)

Directions

• In a bowl, mix chicken, yogurt, turmeric, and a pinch of salt.
• Let it marinate for 30 minutes to 1 hour for deeper flavors.
• Heat oil or ghee in a pan.
• Add cumin seeds and bay leaf, letting them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and green chilies; cook for a minute until fragrant.
• Add pureed tomatoes, salt, and sugar (to balance acidity).
• Cook on medium heat until the oil separates from the mixture.
• Mix in coriander powder, red chili powder, black pepper, and kasuri methi.
• Add the marinated chicken and mix well.
• Cover and cook for 10-15 minutes, stirring occasionally.
• Pour in water, reduce the heat, and simmer for 20 minutes until the chicken is tender.
• Sprinkle garam masala and stir well.
• Garnish with fresh coriander.
• Serve hot with naan, roti, or basmati rice.

Notes

• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.
• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.

The post Indian Chicken Curry (Murgh Kari) appeared first on RecipeWikki.

Origin of Teriyaki Chicken

Teriyaki is a Japanese cooking technique that involves grilling or broiling food with a glaze made from soy sauce, mirin, and sugar. The word “teriyaki” comes from “teri” (shine or glaze) and “yaki” (grill or broil). While traditionally cooked over an open flame, this baked version makes it easier for home cooking while preserving the authentic flavors.

What I Love About This Recipe

This baked version of Teriyaki Chicken is effortless, requiring minimal prep and cleanup. The homemade teriyaki sauce is better than store-bought, striking the perfect balance between sweet, savory, and umami-rich flavors. Plus, the caramelization from baking adds a deep, irresistible taste.

Also Read : Chtitha Batata (Algerian Potato Stew)

Oven Baked Chicken Teriyaki

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

315

kcal

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ cup soy sauce (low sodium preferred)

• ¼ cup honey or brown sugar

• 2 tbsp mirin (or rice vinegar)

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)

• 1 tsp sesame seeds (for garnish)

• 2 tbsp green onions, chopped (for garnish)

Directions

• Preheat your oven to 400°F (200°C).
• Lightly grease a baking dish or line it with parchment paper.
• Pat dry the chicken thighs and place them in the baking dish.
• Drizzle with olive oil and season with salt, black pepper, and garlic powder.
• In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), mirin, sesame oil, garlic, and ginger.
• Bring to a gentle simmer, stirring occasionally.
• Mix cornstarch and water in a separate bowl, then slowly add it to the sauce while stirring.
• Cook for 2-3 minutes until the sauce thickens. Remove from heat.
• Pour half of the teriyaki sauce over the chicken, coating evenly.
• Bake for 25-30 minutes, basting with the remaining sauce halfway through.
• For a caramelized finish, broil for 2-3 minutes at the end.
• Let the chicken rest for 5 minutes before slicing.
• Drizzle with extra sauce and sprinkle with sesame seeds and green onions.
• Serve with steamed rice, stir-fried vegetables, or a side of noodles.

Notes

• Substitutes for Mirin: If you don’t have mirin, use rice vinegar + extra honey for a similar effect.

The post Oven Baked Chicken Teriyaki appeared first on RecipeWikki.

Origin of Chtitha Batata

Chtitha means “stew” in Algerian Arabic, and Batata translates to “potato.” This dish is a staple in Algerian cuisine, known for its use of spices like cumin, paprika, and garlic to create deep, aromatic flavors. Traditionally, it can be made with or without meat, making it a versatile dish enjoyed by many.

What I Love About This Recipe

I love how Chtitha Batata is both simple and rich in flavor. The combination of tender potatoes, warm North African spices, and the slight tang from the tomato sauce makes it incredibly satisfying. Plus, it’s a one-pot meal, making cleanup a breeze!

Also Read : Asparagus and Eggs

Chtitha Batata (Algerian Potato Stew)

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

206

kcal

Ingredients

• 3 large potatoes, peeled and cut into chunks

• 2 tbsp olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tsp paprika

• 1 tsp ground cumin

• ½ tsp ground coriander

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• ½ tsp red chili flakes (optional, for heat)

• 1 tbsp tomato paste

• 2 tomatoes, grated (or ½ cup canned tomato puree)

• 2 cups vegetable broth or water

• 1 bay leaf

• Fresh cilantro or parsley, chopped (for garnish)

Directions

• Heat olive oil in a large pot or deep pan over medium heat.
• Add chopped onions and cook until soft and translucent, about 5 minutes.
• Stir in the garlic, paprika, cumin, coriander, black pepper, salt, and chili flakes. Sauté for 1 minute until fragrant.
• Add tomato paste and mix well, letting it cook for 1-2 minutes to deepen the flavor.
• Stir in the grated tomatoes and cook for another 5 minutes, until the sauce thickens.
• Add the potatoes to the pot and mix them well with the tomato sauce.
• Pour in vegetable broth or water and add the bay leaf.
• Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, or until the potatoes are tender.
• Remove the bay leaf and taste for seasoning, adjusting salt if needed.
• Garnish with fresh chopped cilantro or parsley before serving.
• Serve hot with warm bread or over couscous for a complete meal.

Notes

• Storage Tip: This stew tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
• For a heartier version, add chickpeas or small pieces of meat like lamb or chicken.

The post Chtitha Batata (Algerian Potato Stew) appeared first on RecipeWikki.

Origin of Okonomiyaki-Inspired Crispy Rice

Okonomiyaki originated in Japan, particularly in Osaka and Hiroshima, where it’s made with a batter of flour, eggs, and shredded cabbage, then topped with rich sauces and bonito flakes. This recipe takes the flavors of okonomiyaki but swaps out the pancake for crispy rice, inspired by Japanese-style fried rice cakes.

What I Love About This Recipe

I love how this dish brings together the crispy, golden texture of fried rice with the savory, tangy, and slightly sweet flavors of okonomiyaki. The toppings add an exciting finish, and it’s super versatile—you can add protein like shrimp, chicken, or tofu for a complete meal.

Also Read : Hotdog Roll-Ups

Okonomiyaki-Inspired Crispy Rice

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

446+

kcal

Ingredients

• 2 cups cooked short-grain rice (preferably chilled)

• 1 tbsp vegetable oil (or sesame oil for extra flavor)

• ½ tsp salt

• ½ tsp soy sauce

• ½ cup shredded cabbage

• 2 tbsp Japanese mayonnaise (Kewpie recommended)

• 1 tbsp okonomiyaki sauce (or a mix of Worcestershire sauce & ketchup)

• 1 tbsp chopped green onions

• 1 tbsp bonito flakes (optional but adds authentic flavor)

• 1 tsp toasted sesame seeds

• ½ tsp nori flakes (or finely chopped seaweed)

Directions

• Heat a large pan over medium heat and add vegetable oil.
• Spread the chilled rice evenly in the pan, pressing it down slightly.
• Let it cook undisturbed for 5-7 minutes, until the bottom turns golden and crispy.
• Flip the rice in sections and cook the other side for another 3-5 minutes, adding soy sauce for extra flavor.
• While the rice is crisping, shred the cabbage and slice the green onions.
• Transfer the crispy rice to a plate.
• Sprinkle the shredded cabbage on top.
• Drizzle with okonomiyaki sauce and Japanese mayo in a zigzag pattern.
• Top with green onions, sesame seeds, nori flakes, and bonito flakes (if using).

Notes

• Extra Protein: Add shrimp, tofu, or a fried egg on top for more richness.
• Sauce Swap: If you don’t have okonomiyaki sauce, mix 1 tbsp Worcestershire sauce + ½ tbsp ketchup + ½ tsp soy sauce for a similar taste.

The post Okonomiyaki-Inspired Crispy Rice appeared first on RecipeWikki.

Origin of Honey-Mustard Marinade

Honey and mustard have been paired in cooking for centuries, with origins tracing back to European cuisine, particularly in France and Germany. The combination became popular as a marinade and sauce in modern American and European grilling traditions.

What I Love About This Recipe

This marinade is incredibly versatile and easy to make with pantry staples. I love how it adds both depth and brightness to grilled or roasted dishes. It’s perfect for meal prepping, as it tenderizes proteins while infusing them with a bold, slightly sweet flavor.

Also Read : Ploughman’s Sandwich

Honey-Mustard Marinade

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

99

kcal

Ingredients

• ¼ cup Dijon mustard (or whole-grain mustard for texture)

• 2 tbsp honey

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 2 cloves garlic, minced

• 1 tsp soy sauce (optional, for umami depth)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional, for a smoky touch)

Directions

• In a small bowl, whisk together Dijon mustard, honey, olive oil, and vinegar or lemon juice.
• Add minced garlic, soy sauce (if using), salt, pepper, and paprika. Mix well until smooth.
• Place chicken, pork, fish, or tofu in a resealable bag or a shallow dish.
• Pour the marinade over, ensuring it coats evenly.
• Cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).
• Grilling: Cook over medium heat, brushing with extra marinade for a caramelized finish.
• Baking: Roast at 375°F (190°C) until fully cooked, basting halfway through.
• Pan-Searing: Cook in a skillet over medium heat until golden and cooked through.

Notes

• Adjusting Sweetness: Add more honey for a sweeter flavor or increase the mustard for extra tang.
• Storage: Store leftover marinade (not used on raw meat) in an airtight container in the fridge for up to a week.

The post Honey-Mustard Marinade appeared first on RecipeWikki.

Origin of the Recipe:

Pad Thai originated in Thailand in the 1930s and quickly became a national dish due to its delicious combination of flavors. Traditionally made with rice noodles, tamarind paste, fish sauce, and shrimp or tofu, this dish was created as part of a government campaign to promote Thai identity and reduce rice consumption during wartime. Today, it’s a global favorite, with many variations, including this spicy shrimp version for heat lovers!

What We Love About This Recipe:

• Bold & Flavorful: A perfect mix of spicy, tangy, sweet, and savory flavors.
• Quick & Easy: Ready in just 30 minutes, making it perfect for busy days.
• Restaurant-Style at Home: No need for takeout when you can make it fresh at home!
• Customizable: Adjust the spice level or swap shrimp for chicken, tofu, or beef.

Also Read : A Complete Beginner’s Guide to Clean Eating and Its 9 Benefits

Spicy Shrimp Pad Thai Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 tbsp fish sauce

• 2 tbsp tamarind paste (or 1 tbsp lime juice as a substitute)

• 1 tbsp soy sauce

• 1 tbsp brown sugar or palm sugar

• 1 tbsp Sriracha or chili paste (adjust to taste)

• 8 oz (225g) rice noodles

• 12-15 large shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 red chili, sliced (optional for extra heat)

• 1 egg, lightly beaten

• 1 cup bean sprouts

• 2 green onions, chopped

• ¼ cup crushed peanuts

• Lime wedges for serving

Directions

• Prepare the Noodles: Soak rice noodles in warm water for 15-20 minutes until softened. Drain and set aside.
• Make the Sauce: In a small bowl, mix fish sauce, tamarind paste, soy sauce, brown sugar, and Sriracha. Stir well and set aside.
• Cook the Shrimp: Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
• Sauté Aromatics: In the same pan, add 1 tbsp oil, garlic, onion, and sliced chili. Stir-fry for about 1 minute until fragrant.
• Scramble the Egg: Push the aromatics to one side of the pan and pour in the beaten egg. Let it cook slightly, then scramble and mix with the other ingredients.
• Add the Noodles & Sauce: Add drained noodles and pour the sauce over them. Toss everything together to coat the noodles evenly.
• Final Touches: Add shrimp, bean sprouts, and green onions. Toss everything for another 1-2 minutes.
• Serve: Garnish with crushed peanuts and lime wedges. Serve hot and enjoy your homemade Spicy Shrimp Pad Thai!

Notes

• Make it Vegetarian: Swap shrimp for tofu and use soy sauce instead of fish sauce.
• Adjust the Heat: Add more Sriracha or fresh chilies if you love extra spice.

The post Spicy Shrimp Pad Thai Recipe appeared first on RecipeWikki.