Shrimp Pad Thai recipe
Ready to tantalize your taste buds with an amazing shrimp pad thai recipe? Look no further! This dish is easy to make and absolutely delicious.
Ingredients
- Two servings of Thai rice stick noodles
- 5 tbsp cooking oil
- 4 cloves garlic - chopped finely
- 1 cake of pressed bean curd extra firm tofu – sliced into bite-sized cubes
- 10-12 medium-sized fresh shrimp – deveined and de-shelled with tails intact
- 1 tsp of dried red chili flakes
- 2 eggs
- 1 cup of bean sprouts – remove tails
- A handful of garlic chive stalks also called Chinese chives, or Bai Gui-chai in Thai – cut into 2-inch length pieces
- Finely ground white pepper to taste
For the Pad Thai seasoning sauce:
- 3 tbsp tamarind pulps – soaked in 1/3 cup of warm water for 15 minutes then strained to separate the seeds and fibers from the juice
- 2 tbsp of dark brown sugar
- 2 tbsp fish sauce
Condiments and garnishes (serve according to your preference):
- Lime wedges
- Crushed peanuts
- Garlic chives
- Fresh bean sprouts
- Dried red chili flakes
Instructions
- Soak the rice stick noodles in warm water for about 15 minutes, then drain. Set aside.
- Mix the sauce ingredients in a bowl. Set aside.
- Heat 3 tbsp of oil in a wok or frying pan. Once oil is hot, add in the bean curd pieces and stir-fry until they are crisp and lightly brown. Should take about 5 minutes. Set tofu aside.
- In the same work or pan, add in garlic and stir-fry over medium heat for a minute or until fragrant. Add in the noodles. Pour the sauce and dried red chili flakes over the noodles.
- Turn the fire back up and stir quickly to keep the noodles from sticking. Add a little bit of water if the noodles are still hard. Add in the shrimp and the cooked tofu. Continue to stir-fry over high heat for one or two minutes, adding more oil if necessary.
- When the shrimp is almost cooked, push all the ingredients to one side of the wok. Then add in two more tablespoons of oil on the other side and crack the two eggs onto the oil. Let the eggs cook for about 15 seconds before thoroughly mixing them into the noodles.
- Toss in the bean sprouts and garlic chives. Stir them into the noodles, and stir-fry for another 30 seconds. Turn fire off and add in white pepper.
- Dish out and serve with condiments and garnishes.
Notes
- Garlic chives, also called Chinese chives, are generally used in stir-fried noodle dishes like Pad Thai in Thailand and Char Koay Teow in Malaysia. Garlic chives have a much sharper taste than regular chives. If you can’t find garlic chives, you can try substituting them with regular chives or with scallions.
- If cooking Pad Thai for the family or for a party, remember to stir-fry a maximum of two servings at a time.
Nutrition
Serving: 150gCalories: 680kcalCarbohydrates: 38gProtein: 28gFat: 48gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 172mgSodium: 1520mgPotassium: 413mgFiber: 4gSugar: 25gVitamin A: 555IUVitamin C: 10mgCalcium: 332mgIron: 5mg
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