Shrimp Pad Thai

"Pad Thai sauce is not always available, especially in Mexico, so I'm posting this recipe because it includes homemade sauce. Pad Thai sauce has a special quality, it's salty, sour, sweet and spicy. The recipe comes from The Gourmet Cookbook however I've made a few revisions."
 
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Ready In:
40mins
Ingredients:
18
Yields:
4 Main Course
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ingredients

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directions

  • Rice Noodles:

  • Place wide rice noodles in a bowl and pour in enough very warm (110°F) water to totally submerge the noodles; soak until they’re pliable but still rather firm, about 30 minutes.
  • Drain thoroughly and keep in bowl, tightly covred with plastic wrap.
  • Sauce (Can be made up to one day in advance; store in refrigerator):

  • Pour boiling water into a bowl and add tamarind, stir and mash gently for 3 minutes to soften.
  • Pour mixture through a fine mesh sieve into a bowl, pressing hard on solids; discard solids.
  • Combine fish sauce, tamarind mixture, brown sugar, granulated sugar and salt in a small saucepan and heat over moderate heat, stirring until sugar is dissolved; 1 to 2 minutes.
  • Remove from heat and set aside.
  • Pad Thai:

  • Heat 1 tablespoon oil in wok over moderate heat until hot but not smoking.
  • Add eggs and scramble until just cooked through, about 1 minute.
  • Transfer eggs to a bowl and tear into small pieces.
  • Heat remaining oil in wok over moderately high heat until just beginning to smoke.
  • Add garlic and shallots and stir-fry until just beginningto brown, about 1 minute.
  • Add shrimp and stir-fry for 1 minute, then add optional tofu and stir-fry until shrimp is just cooked through,about 2 minutes.
  • Transfer shrimp to bowl with eggs.
  • Heat wok over moderately high heat until hot.
  • Add tamarind sauce and bring to a boil.
  • Add drained rice noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes.
  • Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoon peanuts and red pepper flakes and toss well.
  • Place Pad Thai on a platter and top with remaining 1 cup bean sprouts and sprinkle with remaining 2 tablespoons peanuts.
  • Serve with lime wedges.

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Reviews

  1. Yowzah from the *Ya Ya Cookerhood* visiting *Countries of Asia*! Having never made this before, I perty much followed as written, but did skip the tamarind sauce (didn't have any)....we LOVED it anyway, and added more shrimpies and NO tofu! Made a believer out of me--move over Deborah (Kerr) and Yul (Brenner) of *The King and * I--will definitely be making again - KEEPER!
     
  2. We loved this! This was my first attempt at making Pad Thai and I was very pleased with the results. I was a little worried about the amount of fish sauce, but it did not overpower at all. I did not use tofu and next time would up the shrimp to 1 lb to make up for that. The only other thing I changed was to use 1/2 the amount of shallot and next time I think I would use even less, but that's just personal preference. Thanks for a delicious and quick recipe! Made for ZWT6.
     
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