shrimp pad thai

This is an authentic recipe for Pad Thai from the Spice I Am cookbook,&nbsp;one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. For something more like what you get at mainstream Thai restaurants, use this&nbsp;Everyday Pad Thai recipe.&nbsp;

Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

oz / 150 g dried Pad Thai rice noodles ((Note 1))

vegetable oil

shrimp ((prawns), shelled and deveined (Note 2))

red shallot (, finely sliced (Note 3))

shrimp ((Note 4))

fish sauce

tbsp palm sugar ((or brown sugar))

tamarind puree ((Note 5))

tsp white vinegar

tsp + chili powder (,

eggs (, lightly beaten)

oz / 150 g bean sprouts

garlic chives (,

tsp white sugar

Lime wedges (, to serve)

Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.

Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.

Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.

Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.

Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.

Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.

Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.

Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.

A delicious Pad Thai stir-fried and tossed in a flavorful sauce with shrimp, but chicken, beef, tofu or a combination works well with this noodle dish.

Pad Thai

rice noodles

tamarind paste

palm sugar

lime juice

rice vinegar

garlic

shrimp (16/20 count, peeled and deveined)

paprika

green onions (2-inches long)

peanuts

bean sprouts

lime

Heat a large pot of water until it becomes lukewarm, about 80 to 90°F (27 to 32°C), then turn off heat.

Soak the rice noodles until flexible yet solid but not completely cooked, about 5 to 10 minutes. Drain and rinse with cold water.

In a medium-sized bowl, whisk together the sauce ingredients; fish sauce, tamarind paste, palm sugar, lime juice, and rice vinegar. Set aside.

Heat a wok or large saute pan over medium-high heat. Add oil. Once hot, add the garlic and stir for 15 seconds.

Add the egg and quickly stir to break the yolk. Mix to scramble and break into smaller pieces. The egg should be slightly wet and uncooked before adding the shrimp.

Add the shrimp and mix, cook until the shrimp is just turning pink and egg fully scrambles, about 1 minute.

Add in soaked noodles and stir to combine. Cook for 2 minutes to soften. Add the sauce and stir to combine. Turn off the heat. Add the paprika and toss until the noodles turn slightly red in color. Add the green onions and allow them to wilt slightly.

Transfer to a serving plate, top with bean sprouts, chopped peanuts, and serve with lime wedges.

https://www.youtube.com/watch?v=E13elVJFqyk

Pad Thai noodles stir-fried and tossed in a flavorful sauce. This authentic recipe features succulent shrimp, but you can also use chicken, beef, tofu, or a combination.
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✅ INGREDIENTS:
• 14 ounces dried rice noodles
• 2 tablespoons fish sauce
• 4 1/2 teaspoons tamarind paste
• 2 tablespoons palm sugar
• 1 1/2 teaspoons lime juice
• 1 1/2 teaspoons rice vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 large egg
• 4 ounces large shrimp
• 1 teaspoon paprika
• 1/3 cup green onion pieces
• 2 tablespoons unsalted roasted peanuts
• 1/2 cup bean sprouts
• 1 lime

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Shrimp Pad Thai

Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up.

Shrimp Pad Thai on the Lighter Side

rice noodles (rice sticks)

tsp oil

garlic (finely minced)

oz shrimp

oz fried firm tofu (cut into slices (optional))

oz bean sprouts

chives

lime wedges

tbsp fish sauce (Thai Kitchen brand for gluten free)

tbsp sugar

water

tbsp rice vinegar

tsp chili powder

Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.

Rinse the boiled noodles with cold running water.

Mix all the seasoning ingredients in a small bowl until well combined, set aside.

Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring.

As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds.

Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds.

Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.

Next, add the bean sprouts and chives and continue stirring.

As soon as the bean sprouts are cooked, stir-in the crushed peanut.

Turn off the heat and serve the Pad Thai immediately with the lime wedges.

https://www.youtube.com/watch?v=geIxK93QH8E

This super easy and delicious Shrimp Pad Thai is made with rice noodles, bean sprouts, chives, tofu, fried egg and topped with a lime wedge – YUM!


PRINT: https://www.skinnytaste.com/shrimp-pad-thai-on-lighter-side/

Shrimp Pad Thai combines rice noodles, veggies and tender shrimp tossed in the tastiest sweet and tangy Pad Thai sauce. This restaurant style Pad Thai recipe is easy to make and can be customized to your taste!

Authentic Shrimp Pad Thai Recipe

sugar

vegetable or canola oil

garlic (minced)

eggs

shrimp

onions

roasted peanuts, chopped ((divided))

In a small bowl, combine the sauce ingredients and mix until the sugar has dissolved. Reserve.

For the Pad Thai Sauce

Heat a large pot of water until it becomes lukewarm. Turn off heat.

Soak the rice noodles for about 5 to 10 minutes or until flexible but solid. You don’t want the noodles completely cooked. Drain noodles and rinse with cold water.

Soak The Pad Thai Noodles

Heat a skillet or wok over high heat.  Add the oil and swirl the pan to coat completely.  Add the garlic and stir for about 10 seconds.

Crack the eggs into the pan and as the egg whites start to set, pierce the yolks to let them ooze. Add the shrimp and mix with the runny egg yolk. Cook for about 1 minute until the shrimp is just starting to turn pink and opaque and the eggs look scrambled.

Add the soaked and drained rice noodles and cook for about 2 to 3 minutes or until soft. Add the sauce and paprika and fold together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.

Place the green onions in the center of the noodles, and then spoon some noodles over the green onions to cover and let steam for 30 seconds. Stir in most of the peanuts. Transfer to a serving plate and garnish with bean sprouts and the remaining peanuts.

For the Pad Thai

My husband and I made this tonight. It was super good ❤️

I followed everything as it was stated here but I don't really like the result. Tastes very sweet and your and I miss the typical Asian flavour to it. Maybe my rice wine is too concentrated or the tamarind paste isn't good. In any case I think the ratio of ingredients for the sauce doesn't work for me. Maybe next time I'll try leaving out the vinegar and the sugar and replacing with soy sauce.

Oh so good! 5 stars for this recipe, it's so much better than take out!

My husband and son loved this! I new family favorite!

I had to leave you 5 starts for all of these amazing recipes!

Brooks loves Pad Thai but I could never get the sauce right...until NOW!  He scarfed this up so fast I didn't have time to blink!

So-so delicious and authentic! We loved it!

This turned like glue! What a waste of good shrimp.  The sauce seemed pretty good, But the noodles were so sticky and gummy. What a shame because I think it would have been good otherwise.  I followed the directions exactly, but after blending the ingredients, the noodles were sticky and terrible. I rinsed them just like the instructions.

I'm a fan of Thai food, this is one of my favorites that I can eat every day for sure!

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