Authentic Shrimp Pad Thai
Rated 5.0 stars by 1 users
Category
Entrees
Deepen your roots in Eastern Asia with our Thai Seasoning blend to create a memorable authentic dish that guests will be drooling over.
Ingredients
Wok (with wok ring), or large sturdy skillet
5 oz rice noodles linguine width
5 oz rice noodles linguine width
2 tbsp tamarind paste
3 tbsp fish sauce
3 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp brown sugar dark
-
1 tbsp Thai seasoning
4 tbsp canola oil for stir frying
3 cloves garlic minced
6 red chilies leave 4 whole, mince the other 2, removing seeds
1 lb shrimp large, cleaned (shells removed and deveined)
3 tbsp chicken stock
2 eggs
2 cups bean sprouts
½ cup roasted peanuts roughly ground, for garnish
¼ cup cilantro chopped, for garnish
1 lime cut into wedges, for garnish
Equipment
Ingredients
Directions
Bring a large pot of water to a boil and then remove from heat.
Lower in rice noodles, immediately stirring to keep them from sticking. Soak them for 20 to 25 minutes, or until soft enough to eat. Stir a couple times while soaking.
Drain and rinse noodles with cold water. Set aside.
Mix together the tamarind paste, fish sauce, vinegar, soy sauce, and brown sugar, stirring to dissolve the sugar. Mix in the Thai seasoning. Set aside.
Heat your wok over high heat and carefully add 2 tablespoons oil. (Stand back, it may splatter).
Add the garlic and chilies (both the minced and whole ones) and stir-fry 1 minute. (Still stand back, they may also pop and splatter).
Add the shrimp and stir-fry 2 to 4 minutes more, or until shrimp are completely pink. While the shrimp are cooking, add a little chicken (or vegetable) stock, 1 tablespoon at a time to keep everything frying evenly.
Push the ingredients to one side, and add 1 more tablespoon of the oil to the center of the wok.
Crack the eggs into the open space of the wok and quickly stir-fry until scrambled.
Mix in the drained noodles and the tamarind mixture.
Use tongs to stir-fry the noodles for 3 minutes. If the noodles are sticking to the wok, add a little more oil.
Add the bean sprouts, stir-fry for about a minute.
Remove wok from heat and taste the noodles, adding more fish sauce, if desired.
Top with roughly chopped peanuts, and garnish with cilantro, lime wedges, and another sprinkle or two of the Thai seasoning. Serve at once.
Recipe Note
Recipe via partner How to Feed a Loon
