Pad Thai with Shrimp
Thai Style Stir Fry Rice Noodles with Shrimp
To make Pad Thai first, soak a block of tamarind in 4 cups of hot water for 10 minutes. Then mash the tamarind with a fork. Next, strain the mixture to remove pits leaving just smooth paste. You need 0.5 cups for making the sauce. Store the extra tamarind in the refrigerator for the next use. However, you can opt for a more convenient option by using tamarind concentrate instead.
Secondly, soak dried rice noodles in water until they are pliable and soft but not too soft about 10-15 minutes. Then drain and toss with a little vegetable oil. You need about 2 cups of noodles per serving.
Thirdly, the sauce made by combine 0.5 cups fish sauce, 0.5 cups tamarind, and 0.5 cups palm sugar in a saucepan. Heat the mixture over low heat until all ingredients combined. Taste and adjust the flavor. Flavor profile should be Salty, Sour, Sweet, and Tartness finished. Add Thai chili powder for a kick of spicy but do not overdo it. Pad Thai sauce can be made in bigger batch then store in a tight lid jar in the fridge.
- 0.5 cup good quality fish sauce
- 0.5 cup palm sugar
- 1 lb of rice noodles
- 1 package of extra firm tofu, drained, pad dried and small diced
- 2 cups beansprouts
- 2 eggs, large
- 4 cups hot water
- 4 tablespoons dried shrimp, crushed roughly
- 4 tablespoons roasted unsalted peanuts, crushed roughly
- 4 stalks of green onion, cut into 1″ pieces
- 4 cloves garlic, minced
- 8 oz shrimp
- 14 oz tamarind block or tamarind concentrate
- Thai dried chili flakes to taste
- vegetable oil for stir fry
Cooking Pad Thai using a wok is so fast; therefore, please have all your Mise en Place ready!
Let start with heating a large wok over high heat until very hot.
- You will need about 3-4 tablespoons of vegetable oil.
- Add the shrimp and cook about 1 minute, then add the tofu, a tablespoon of Pad Thai sauce to the pan, and a pinch of garlic and shallot. Cook until the tofu is slightly brown.
- Using about 2 loosely packed cups of noodles for one portion. Next, ladle 0.25 cup of the sauce. Do not let the noodles lump and stick together. Therefore, stir fry rigorously, keep everything moving until the noodles are soft. Sprinkle a little water and keep stirring if the noodles still not soften enough. More vegetable oil can be added to help the noodles not sticking.
- Taste the noodles then push it up on the side of the wok and crack an egg into the middle. Let it cook for 10 seconds and toss noodles back together.
- Following with 1 tablespoon of crushed peanuts, 1 tablespoon crushed dried shrimp, a handful of beansprouts. Keep stir fry, then add more sauce to taste.
- Serve Pad Thai into a plate. Then garnish with lime wedges, dried shrimp, beansprouts, crushed peanut, green onion.
Traditionally in Thailand, Pad Thai almost always serve with condiments of fish sauce, sugar, and dried Thai chili flakes. Bon Appetit!