Shrimp Pad Thai
Shrimp Pad Thai - the best pad thai recipe made with Thai rice noodles and shrimp. Easy to make, better tasting, and healthier than takeout.
Foto: Rasa MalaysiaIngredients
- 8 oz (230g) dry skinny rice sticks
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 8 oz (230g) shrimp (shelled and deveined )
- 2 oz (230g) fried tofu (cut into pieces)
- 2 eggs (lightly beaten)
- 6 oz (170g) bean sprouts
- 1 oz (30g) chives (or scallion, cut into 2-inch lengths)
- 2 tablespoons tamarind
- 1/3 cup warm water
- 3 1/2 tablespoons fish sauce
- 4 tablespoons tamarind juice (or 3 tablespoons Chinese rice vinegar or apple cider vinegar)
- 1 1/2 teaspoons chili powder
- 2 1/2 tablespoons sugar
- 3 tablespoons water
Steps
Cook the skinny rice sticks according to the package directions. Strain them in a colander and run cold water over the noodles until they are cool. Set aside to drain.
Make the Tamarind juice by combining the tamarind and water. Use your hand or a spoon to massage and squeeze the tamarind pulp to release the flavor. The tamarind juice should be dark brown and slightly thick in consistency. Extract 4 tablespoons of juice and set aside, discarding the tamarind pulp.
Mix all the ingredients for the Sauce in a small bowl and set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic. Then, add the shrimp and tofu, continuing to stir. As soon as the shrimp changes color, add the rice sticks and stir continuously for 30 seconds. Use the spatula to push all the ingredients to one side of the wok or skillet.
Add the eggs and let them cook for about 1 minute, or until the bottom is set. Fold the noodles over the eggs, then add the sauce. Stir continuously until everything is well combined. Add the bean sprouts and chives, and give it a few quick stirs.
Turn off the heat and serve the noodles immediately, garnished with lime wedges and topped with peanuts.
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