Galley Wench's Note:
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.
My Private Note
Main Co ...
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- 1 cup boiling water
- 2 tablespoons tamarind paste (from a pliable block)
- 3 tablespoons fish sauce
- 3 tablespoons light brown sugar, packed (or palm sugar)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 (7 ounce) package rice noodles, dried (fettuccine width)
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 6 garlic cloves, finely chopped
- 3 small shallots, coarsely chopped
- 1/2 lb medium shrimp, peeled, deveined and cut into 1/2 inch pieces
- 1/2 lb tofu, patted dry and cut into 1/2 inch cubes (optional)
- 2 1/2 cups bean sprouts, rinsed and dried
- 8 scallions, quartered legthwise and cut crosswise into 1 inch pieces
- 4 tablespoons roasted peanuts, unsalted and crushed
- 1 1/2 teaspoons red pepper flakes (to taste)
- 1Rice Noodles:.
- 2Place 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.
- 3Drain thoroughly and keep in bowl, tightly covred with plastic wrap.
- 4Sauce (Can be made up to one day in advance; store in refrigerator):.
- 5Pour boiling water into a bowl and add tamarind, stir and mash gently for 3 minutes to soften.
- 6Pour mixture through a fine mesh sieve into a bowl, pressing hard on solids; discard solids.
- 7Combine 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.
- 8Remove from heat and set aside.
- 9Pad Thai:.
- 10Heat 1 tablespoon oil in wok over moderate heat until hot but not smoking.
- 11Add eggs and scramble until just cooked through, about 1 minute.
- 12Transfer eggs to a bowl and tear into small pieces.
- 13Heat remaining oil in wok over moderately high heat until just beginning to smoke.
- 14Add garlic and shallots and stir-fry until just beginningto brown, about 1 minute.
- 15Add shrimp and stir-fry for 1 minute, then add optional tofu and stir-fry until shrimp is just cooked through,about 2 minutes.
- 16Transfer shrimp to bowl with eggs.
- 17Heat wok over moderately high heat until hot.
- 18Add tamarind sauce and bring to a boil.
- 19Add drained rice noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes.
- 20Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoon peanuts and red pepper flakes and toss well.
- 21Place Pad Thai on a platter and top with remaining 1 cup bean sprouts and sprinkle with remaining 2 tablespoons peanuts.
- 22Serve with lime wedges.
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Nutritional Facts for Shrimp Pad Thai
Serving Size: 1 (1701 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 529.9
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 2.9 g
- Cholesterol 192.1 mg
- Sodium 1527.2 mg
- Total Carbohydrate 70.8 g
- Dietary Fiber 4.3 g
- Sugars 20.0 g
- Protein 23.6 g