Serves 1
140 min
Shrimp Pad Thai
Recipe GLPRa8ac454264d31f
A vibrant Thai noodle dish featuring tender shrimp and chewy rice noodles tossed in a balanced tamarind-based sauce with savory fish sauce, palm sugar, and aromatic ingredients. Topped with peanuts, fresh garlic chives, bean sprouts, and lime for brightness.
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Ingredients
2 ounces flat rice noodles
1 1/2 tablespoons skin-on peanuts
1/4 cup tamarind concentrate
1/4 cup Asian fish sauce
1 1/2 ounces palm sugar, grated
1 tablespoon distilled white vinegar
1/4 teaspoon shrimp paste in oil
1/4 teaspoon Thai chile powder
3 tablespoons canola oil
2 tablespoons dried shrimp
7 large shrimp, peeled and deveined
2 tablespoons diced extra-firm tofu
1 tablespoon minced garlic
1 tablespoon finely chopped shallot
1 tablespoon minced Thai preserved sweet radish
1 large egg, beaten
2 tablespoons garlic chives cut into 1-inch pieces
Bean sprouts, for garnish
Lime wedges, for serving
Directions
Soak the flat rice noodles in room-temperature water until softened, about 30 minutes or until they are pliable but still hold their shape. Drain well.
While noodles soak, prepare the sauce by combining tamarind concentrate, fish sauce, grated palm sugar, vinegar, shrimp paste, and chile powder in a small bowl. Stir until the sugar dissolves completely and all ingredients are well incorporated. Set aside.
Roughly crush the skin-on peanuts using a mortar and pestle or the flat side of a knife blade into coarse pieces. Set aside.
Heat canola oil in a wok or large skillet over medium-high heat until shimmering.
Add minced garlic and chopped shallot to the hot oil and cook, stirring constantly, for 30 seconds until fragrant.
Add the dried shrimp and cook for 1 minute, stirring, to awaken their flavor.
Add the peeled and deveined fresh shrimp to the wok and cook for 2-3 minutes, stirring occasionally, until the shrimp begin to turn opaque and firm. Do not overcook.
Push the shrimp and aromatics to the sides of the wok. Pour the beaten egg into the center and let it set for 5-10 seconds, then scramble it gently, breaking it into small, soft curds. Stir to combine with the shrimp mixture.
Add the drained noodles to the wok along with the preserved sweet radish and toss everything together for about 1 minute.
Pour the prepared sauce over the noodles and shrimp. Toss continuously for 2-3 minutes until the noodles are evenly coated, heated through, and have absorbed the sauce flavors. The noodles should be tender but still have a slight chew.
Add the diced tofu and toss gently to combine without breaking it apart. Cook for 30 seconds to warm through.
Transfer to a serving plate and top with the crushed peanuts, garlic chives, and fresh bean sprouts. Serve immediately with lime wedges on the side for squeezing over the dish.
