Shrimp Phad Thai

Total Time:
1 hr 8 min
Prep:
30 min
Inactive:
30 min
Cook:
8 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 ounces medium-thick flat rice noodles
  • 2 tablespoons plus 1 teaspoon sugar
  • 2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup peanut oil
  • 2 large eggs, beaten with a pinch of salt
  • 12 ounces peeled and deveined medium shrimp
  • 3/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • 4 cloves garlic, chopped
  • 2 shallots, thinly sliced
  • 1 cup cubed firm tofu (about 6 ounces)
  • 5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
  • 1 1/4 cups mung bean sprouts
  • 1/3 cup salted roasted peanuts, chopped, plus additional for garnish
  • For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)
Directions

Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.

Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.

Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.

Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.

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    It look good I wanna try this
    This is a really good recipe for basic Pad Thai. Tofu is certainly not needed, it's purpose seems to be more for traditional flare than for flavor or texture. This dish is also great substituting the shrimp with thinly sliced pork loin or beef sirloin tip.
    This was a really good phad thai recipe. I used chicken instead of shrimp and didn't have tofu on hand, so omitted that. I whisked in about 2 T peanut butter to the fish sauce mixture before I added it to the noodles. I also added cilantro. My friend, who had never had pad thai before, asked for a third helping. Yum!
    It was very good. I made it exactly as written including the tofu. The next I make this, I will substitute chicken for the tofu as others have written since the tofu didn't add anything flavor wise or texture wise to the dish for me. Other than that, an easy and tasty meal.
    OMG, this is a GREAT recipe! My daughter has been begging me to make Phad Thai since we bought rice noodles in Chinatown on a recent vacation and I am SO glad this is the recipe I chose! My only modification was omitting tofu and adding thinly sliced chicken breast which I cooked right after the shrimp. It is key to have everything pre-chopped and measured b/c once you start stir frying, you have to move quickly. I had my friend act as souse chef which was helpful. My rice noodles came in a 16 oz package so I quadrupled the sauce b/c I wanted to cook them all. I'm not sure how many this recipe says it serves but we didn't have any leftovers with three adults and five kids (wish we had!
    This is delicious! My whole family really enjoyed it. I didn't have peanut oil so I used sesame oil instead. It was good that way, but I think it would have been better with the peanut oil. Next time I will try chicken instead of shrimp.
    This was absolutely delicious! Pad Thai is my favorite food, and this was an excellent rendition. There was a nice sweetness, and not too much of anything. The bean sprouts and peanut are perfect, and the lime just brings it over the top. I would recommend using a very high quality roasted peanut oil rather than a generic cheaper brand, as it makes all the difference in bringing out a delicious peanut flavor. It looks like a lot of prep, but since most of it involves soaking the rice noodles and chopping vegetables, it really isn't to laborious. 
     
    My only additional suggestion would be that I think it might be improved by substituting tamarind sauce for the sugar in the sauce mixture. It might add a sweetness and additional traditional flavor.
    I love this recipe - it is my go-to pad thai recipe that I make at least once a month. Prep time does take awhile, but the actual cooking goes by fast. This recipe is worth a little prep work. Yum!
    Very very good. Simple recipe to follow! Didn't use tofu, but still very good, will make again for sure.
    I have tried phad thai at many different restaurants, none coming close to my favorite authentic hole-in-the-wall Thai restaurant in Austin, TX, Thai Kitchen... until I tried this recipe. It is AMAZING! I did add more noodles (half of a 14 oz package and an extra egg instead of tofu.  
     
    I made it with shrimp the first time and then with chicken. I prefer chicken! I added some salt, garlic powder, ground ginger, and sesame oil when I cooked the chicken to add flavor. Yum!
    I was looking for a phad thai recipe that doesn't call for lots of ethnical things I don't have at home, and came across this one. It was super easy, fast, simple, and delicious! I'm still trying to practice so I don't make the noodle too soggy. I didn't add all the sauce I mixed in advance. Peanuts add very nice crunch in this dish.
    I love Thai food and especially Phad Thai! We are making this (or should I say I am makin this tonight!)
    The most difficult aspect of this recipe was locating some of the ingredients....once done the Phad Thai turned out perfect!
    Super easy to make and it tasted great. I didn't have peanuts so I stirred a half teaspoon of peanut butter into the fish-vinegar sauce before adding it to the noodles. I also squeezed a small amount of fresh lemon on the shrimp as it was cooking.
    This is now a staple in our household.
    I tried this recipe, it took a few trips to different stores for fresh sprouts and still didn't find wide/flat rice noodles (only the thin clear bean curd). So I used thin spaghetti instead. First let me say I get a craving for phad thai every month or so, so I trod off to my favorite Thai resturaunt and always feel shorted on the shrimp. Now I can make this recipe at home, double up the shrimp and walla! I get my phad thai fix! The recipe is definitely worth trying especially if your particular about phad thai! I'm going to make a batch of sauce and keep it on hand. Vege's will have to be bought as needed. Is there a trick to keeping bean sprouts fresh/crisp? also does tofu need to fried (one or both sides) or can it be used straight from the package? Thank you for this recipe, now I need to buy a deep fryer for store bought spring rolls..... thanks again! :)
    I didn't and would't change a thing.
    One of the best pad thai recipes I have made. I think it is even better than many pad thais I have had at restaurants. Easy to make, as well.
    I found this dish easy to make, I substituted Chicken for Tofu and added extra rice noodles, I was not able to find peanut oil so I used Sesame Oil instead. I got rave reviews for this dish and was told I could make it regularly.
    I made this for my family from the 2005 Calender and it turned out WONDERFULLY! The flavors were excellent together! I am making this for one of my finals for culinary school and it'll be a big hit!
     
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