Pad Thai, a stir fried rice noodle dish, is one of the most popular dishes in Thai cuisine. It’s definitely a favorite in my household, so much so that instead of always ordering it from the many wonderful Thai restaurants we have here in NYC, I learned how to make it.
Pad Thai is usually made with rice noodles, a protein, peanuts, lime, scallions, tofu, bean sprouts and a protein. I’ve made mine with shrimp and omitted tofu. Whatever you choose to add to your Pad Thai, you can’t go wrong. This is a tangy, sweet and tasty dish that’s sure to become a favorite, especially when you see how easy it is to make.
I hope you enjoy my rendition.
How to Make Pad Thai with Shrimp
8oz of rice noodles
For the sauce:
2 tbsp tamarind puree
3 tbsp brown sugar
2 tbsp fish sauce
2 tablespoons of olive oil
the juice of 2 limes
1 tbsp oyster sauce
For the stir fry:
2-3 tbsp vegetable oil
1 lb of shrimp
3 eggs, lightly whisked
1 medium shallot, sliced
3 garlic cloves, finely chopped
1 cup of beansprouts
1/4 cup peanuts, crushed in a mortar & pestle or chopped
Make the Pad Thai
Place noodles in a large bowl and cover with cold water. Soak for 20-30 minutes.
Combine all the ingredients for the sauce in a small bowl, mixing until combined.
Heat 2 tbsp oil in a wok or large skillet over high heat. Cook shrimp for 2-3 minutes. Remove from pan and place on a plate. Add more oil and scramble the eggs. Remove from pan. Add garlic and onion, cook for about 30 seconds. Add the scallions and cook for about a minute. Add the sauce and return the shrimp and eggs. Add the noodles and stir for a few minutes. Add bean sprouts, stir and then remove from heat and sprinkle with crushed peanuts and add some bean sprouts. Squeeze some lime over the dish as well.