Shrimp Pad Thai Noodles

Shrimp pad thaiServes 4

Prep. Time: 10 minutes

Cooking Time: 10 minutes


This dish may also be prepared with meat or mixed seafood instead of shrimp. Simply substitute 10 oz. (300 g) mixed seafood, chicken, pork, or beef.


Ingredients 

  • 4 Tbsp. oil
  • 4 shallots, minced
  • 12 to 16 fresh shrimp, peeled and deveined
  • 4 eggs
  • 8 oz. (250 g) dried rice stick noodles (kway teow, or hofun), soaked in warm water until soft and drained
  • 1 tsp. dried chili flakes or ground red pepper
  • 4 cups (7 oz./200 g) bean sprouts
  • 1 small bunch garlic chives (gu cai), cut into lengths
  • 4 Tbsp. ground roasted peanuts
  • 2 limes, halved, to serve

Sauce

  • 1 Tbsp. tamarind pulp soaked in 2 Tbsp. water, mashed and strained to obtain the juice
  • 2 Tbsp. shaved palm sugar or dark brown sugar
  • 2 Tbsp. fish sauce
  • 1/2 tsp. ground white pepper
  • Pinch of salt

  1. Combine all the Sauce ingredients in a saucepan. Cook for 1 to 2 minutes over medium heat, stirring constantly, until the sugar is dissolved. Set aside.
  2. Heat the oil in a wok over medium heat. Add the shallots and stir-fry for about 1 minute until fragrant. Add the shrimp and stir-fry until pink. Reduce the heat and add the eggs. Mix well and add the rice noodles. Increase the heat and stir-fry for about 1 minute. Add the Sauce ingredients and chili flakes. Mix well and stir-fry for 30 seconds to 1 minute. Add half the bean sprouts and chives and stir-fry for another 30 seconds before removing from the heat.
  3. Serve hot on individual plates, garnished with the remaining fresh bean sprouts and chives, peanuts and limes.

2 comments

    1. We have a favorite it common then :), as Pad Thai is also one of my top ranking favorite foods in existence. Thank you so much for visiting and reading my post. If you happen to make it, I hope you enjoy it. Have a wonderful day/weekend and hope to hear from you again!

      Liked by 1 person

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