Shrimp Pad Thai

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking ClassEpisode: The Art of the Wok

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
10 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 10 min
Total:: 40 min

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Ingredients

Sauce 1:

3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt

Directions

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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Comments & Reviews

recipe Shrimp Pad Thai
Joshua Winter Haven, FL 06-13-2009
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Best Pad Thai
Rated: 5 stars out of 5

Pad Thai is my absolute favorite thing to get out but I've recently been disappointed by some previously good restaurants and... decided it was time to make my own. There are 3 things I am consistently disappointed by in restaurant Pad Thai: too little tamarind, not enough spice, and boring shrimp. This recipe gets it all right with a few tweaks that I use. First, I find the noodles are better when soaked in warm water instead of cold. I don't like working with palm sugar so I substitute light brown sugar. I don't care for working with fresh hot peppers because they are so unpredictable. I use red pepper flakes and they give just enough heat without overpowering the dish. With these few tweaks, I'd put this Pad Thai up against any I've ever had (dozens and dozens). I do feel a little embarrassed that my search for a great Pad Thai ended with a German though. :-)Read more
recipe Shrimp Pad Thai
Dawn Wilkes-Barre, PA 04-02-2009
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A little sweet
Rated: 5 stars out of 5

This recipe is very good, although I could only find tamarind chutney, and it seemed a lttle sweet. We have fixed this by... using some Thai Chicken Stock to 'loosen' up the sauce a little bit. Also try using Saracha (Chinese chili paste) to spice it up for individual tastes.Read more
recipe Shrimp Pad Thai
Isabelle Muscle Shoals, AL 03-19-2008
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Easy and delicious
Rated: 5 stars out of 5

We loved that recipe. Once you have all the ingredients, it is quite easy and really tasty.
recipe Shrimp Pad Thai
Tom St. Louis, MO 12-25-2007
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We Love This Dinner
Rated: 5 stars out of 5

Our entire family dives head first into this dinner. We've been making it every few weeks for the past five years or so and... it never gets old. We use our wok as often as possible so love the way Wolfgang prepared the whole meal from the wok. My wok has 17 years of seasoning so after watching Wolfgang prepare this we now prepare our scrambled eggs in the wok every time.Read more
recipe Shrimp Pad Thai
Mike Laguna Niguel , CA 10-25-2007
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NOT GOOD
Rated: 1 stars out of 5

If you are trying to achieve the authentic Pad Thai taste you get in a restaurant, dont make this dish. I tried it because it... looked a little more complicated than basically every other Pad Thai recipe and i thought that meant it might be better. Boy was I wrong. It was almost inedible. The portions had to be incorrect, 3 tablespoons of fish sauce was WAY too much and 3 tablespoons of tamarind paste coupled with a wopping half cup of sugar overpowered the entire dish. The whole thing ended up smelling like rotten fish and tasting like it was cooked in jelly. Horrible.Read more
recipe Shrimp Pad Thai
Anonymous 02-16-2007
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shrimp pad thai
Rated: 4 stars out of 5

I love this recipe