Shrimp Pad Thai

Total Time:
40 min
30 min
10 min

2 servings

  • Sauce 1:
  • 3 tablespoons lime juice
  • 3 tablespoons tamarind paste
  • 1/2 teaspoon paprika
  • 1/2 cup palm sugar
  • 1 teaspoon salt
  • To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.

Sauce 2:
  • 3 tablespoons fish sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon water

  • 1 tablespoon sugar

  • 2 teaspoons minced garlic

  • 2 teaspoons minced Thai green chiles

  • 1 tablespoon minced cilantro leaves

  • To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.

  • 4 ounces rice noodles, linguini size

  • 1 quart cold water

  • Oil, for deep-frying

  • 2 ounces firm tofu, cut into 1/2-inch dice

  • 2 tablespoons chopped roasted peanuts

  • 1 tablespoon butter

  • 1 egg, beaten with 1 teaspoon milk plus salt, to taste

  • 1 ounce peanut oil

  • 1/2 teaspoon minced lemongrass

  • 1 teaspoon minced green chiles

  • 1 teaspoon chopped shallots

  • 1 teaspoon minced ginger

  • 1 kaffir lime leaf

  • 1 tablespoon chopped cilantro leaves, plus sprigs for garnish

  • 5 large shrimp, peeled, deveined

  • 1/2 cup bean sprouts

  • Julienne green onions

  • 1 wedge lime

  • Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.

  • Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.

  • In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.

  • In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.

  • Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.

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