Pad Thai with Shrimp
Main Dishes • Pan-Asian
Description
Pad Thai is usually served topped with crushed peanuts and a slice of lime on the plate.
Ingredients
- Tamarind Paste 3 tablespoons
- Fish Oil 3 tablespoons
- Palm Sugar 0 oz
- Rice Noodles 10 oz
- Garlic 3 cloves
- Shallot 1 piece
- Red Long Chili Peppers ½ teaspoon
- Shrimp 5 oz
- Peanut Sprouts 0 oz
- Chicken Egg 1 piece
- Lime to taste
- Scallions 1 bunch
- Peanut Sprouts 1 tablespoon
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Soak the noodles in hot water in advance and leave them there until they become elastic but still firm. This usually takes about 10–15 minutes. It's better to under-soak them a little than to over-soak. Do not pour boiling water over them, as this greatly increases the chances of ending up with mush instead of Pad Thai.
Step 2
For the sauce, crush the sugar into small pieces and dissolve it over low heat in a mixture of fish sauce and tamarind. Once the sugar is completely dissolved, remove the sauce from heat and set it aside.
Step 3
Place a wok or frying pan over medium heat and toast the crushed peanuts (without oil!) for a couple of minutes. Pour them out and set aside.
Step 4
Pour enough vegetable oil into the wok and sauté the chopped garlic and shallot for a couple of minutes.
Step 5
Add the shrimp and sauté until cooked. At this point, you can increase the heat. Remove the noodles from the water (it's best to soak them in a colander), shake off any excess water, and add the noodles to the wok.
Step 6
Pour in the sauce and mix well so that each noodle is coated with the sauce.
Step 7
Push the noodles to one side of the wok and crack the egg into the empty space. Stir to combine.
Step 8
Take out a noodle and taste it. It should be firm but not have a raw center. If the noodles are too soft, reduce the soaking time next time. If the noodles are still raw, add a little water to the wok.
Step 9
Add the red pepper, bean sprouts, and chopped green onion to the noodles, mix, and remove from heat.
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