Classic Shrimp Pad Thai

Because I know I will lose this recipe.  Amazon has the hard to find ingredients.

Yield 4 Servings

8 ounces Chantaboon rice noodles

Pad Thai Sauce:
2/3 cup tamarind concentrate (see pic)
2/3 cup white vinegar
1/3 cup light soy sauce
1/3 cup fish sauce
1 tsp salt
1 cup brown sugar
3 Tbsp garlic powder
1/4 cup sriracha sauce

Pad Thai
6 Tbsp oil
4 large eggs, beaten lightly
2 cups shrimp
3 garlic cloves, minced
2/3 to 1 cup phad thai sauce
6 Tbsp finely chopped green onion
2 cups bean sprouts
1/2 cup ground, roasted peanuts

1/2 cup bean sprouts
lime wedges
2 Tbsp ground, roasted peanuts

To soften rice noodles: place in large bowl and cover with warm water; soak for 30 minutes or until soft.  Drain in colander and set aside covered with a dish towel.

To make sauce: place all ingredients in medium saucepan.  Boil over medium heat.  Cook sauce until it thickens and coats the back of a spoon, about 15 minutes.  Set aside.

Heat a large skillet or wok over high heat.  Add the oil and swirl to coat all sides.  Add the eggs and stir fry for 1 minute.  Add the shrimp.  When shrimp are almost cooked through, stir in garlic and noodles followed by 1/2 cup pad thai sauce.  Try to get a good char on the noodles.  Mix well until sauce is absorbed.

Check the noodles; if they are not tender, add another 1/4 cup of sauce.  When the noodles are tender stir in green onions, bean sprouts, and peanuts before removing pan from stove.  Be careful not to overcook or the noodles will stick together.  If this happens pour small amounts of water to separate them.  When the water is absorbed immediately remove pan from heat.

To serve: Place pad thai in a large serving bowl and garnish with fresh bean sprouts, lime wedges and ground peanuts.

Remaining sauce can be frozen for later use.


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