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    You are in: Home / Thai / Shrimp Pad Thai Recipe
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    Shrimp Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    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.

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    Pad Thai

    • 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)



    1. 1
      Rice Noodles:.
    2. 2
      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.
    3. 3
      Drain thoroughly and keep in bowl, tightly covred with plastic wrap.
    4. 4
      Sauce (Can be made up to one day in advance; store in refrigerator):.
    5. 5
      Pour boiling water into a bowl and add tamarind, stir and mash gently for 3 minutes to soften.
    6. 6
      Pour mixture through a fine mesh sieve into a bowl, pressing hard on solids; discard solids.
    7. 7
      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.
    8. 8
      Remove from heat and set aside.
    9. 9
      Pad Thai:.
    10. 10
      Heat 1 tablespoon oil in wok over moderate heat until hot but not smoking.
    11. 11
      Add eggs and scramble until just cooked through, about 1 minute.
    12. 12
      Transfer eggs to a bowl and tear into small pieces.
    13. 13
      Heat remaining oil in wok over moderately high heat until just beginning to smoke.
    14. 14
      Add garlic and shallots and stir-fry until just beginningto brown, about 1 minute.
    15. 15
      Add shrimp and stir-fry for 1 minute, then add optional tofu and stir-fry until shrimp is just cooked through,about 2 minutes.
    16. 16
      Transfer shrimp to bowl with eggs.
    17. 17
      Heat wok over moderately high heat until hot.
    18. 18
      Add tamarind sauce and bring to a boil.
    19. 19
      Add drained rice noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes.
    20. 20
      Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoon peanuts and red pepper flakes and toss well.
    21. 21
      Place Pad Thai on a platter and top with remaining 1 cup bean sprouts and sprinkle with remaining 2 tablespoons peanuts.
    22. 22
      Serve with lime wedges.

    Ratings & Reviews:

    • on June 02, 2010


      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!

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    • on May 27, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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

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