Authentic Shrimp Pad Thai
This shrimp pad Thai delivers the sweet, tangy, savory balance that makes the classic Thai noodle dish so irresistible. Rice noodles are tossed with tamarind sauce, tofu, eggs, bean sprouts, and garlic chives, then topped with juicy shrimp, peanuts, and lime for a fresh finish.
Servings4 Portions
Prep Time20 Mins
Cook Time70 Mins
Difficulty
Intermediate
Ingredients
4
- shrimp, seasoned with salt and pepper1 cup
- medium-sized rice noodles (soaked in room temperature water for 1 hour)4 oz
- extra firm tofu (cut into strips)1 cup
- eggs2
- bean sprouts2 cups
- stalks garlic chives10
- minced shallot1
- garlic, minced5 cloves
- tbsps sweet preserved daikon radish3 tbsp
- tbsps dried shrimp (chopped into powder)3 tbsp
- tbsps palm sugar5 tbsp
- tbsps tamarind paste6 tbsp
- tbsps fish sauce4 tbsp
- tbsps water6 tbsp
- tbsps avocado oil6 tbsp
- chopped peanuts0.5 cup
- lime1
Step-by-Step Instructions
01
If the rice noodles are not already soaked, soak them in room-temperature water for 1 hour, then drain well. Meanwhile, make the sauce: place the palm sugar in a small pan over medium heat and cook until it melts and turns golden. Reduce the heat to low, then stir in the tamarind paste, fish sauce, and water until smooth. Remove from the heat.
02
Heat a large wok or skillet over medium-high heat. Add a little avocado oil and cook the seasoned shrimp for about 2 minutes per side, or until pink and just cooked through. Transfer to a plate and set aside.
03
Add more avocado oil to the wok. Stir in the minced garlic, shallot, sweet preserved daikon, dried shrimp powder, and tofu. Cook for about 2 minutes, stirring often, until fragrant and the tofu is lightly heated through.
