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Shrimp Pad Thai Recipe

Shrimp Pad Thai

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking Class

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on October 23, 2011

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    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. :-

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  • on March 20, 2011

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    I have always found that the hardest part of cooking a receipe is finding all the ingredients. Unfortunately my local supermarket was lacking. Thai Kitchen roasted red chili paste was a good substituate for the tamarind and I used lime zest in place of the lime leaves. I couldn't find fresh lemon grass but after a little hunting around I found it jared in the international food isle. Not only was this tasty for dinner but it was pretty good for breakfast too. Next time I think I will try it with chicken.

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  • on April 02, 2009

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    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.

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  • on March 19, 2008

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    We loved that recipe. Once you have all the ingredients, it is quite easy and really tasty.

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  • on December 25, 2007

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    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.

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  • on October 25, 2007

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    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.

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  • on May 17, 2006

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    It was edible, but the tamarind took over and thai green chiles are really hot. Prep time was more like 60 min and I only used shrimp.

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  • on March 27, 2006

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    All ingrediants are important. I added extra fish sauce and extra oil, because I thought it tasted better. Overall this is a great recepie, adn I will use it again.

    - Also, I think it would work well with steak or chicken if you wanted a substitute for the shrimp.

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  • on February 12, 2006

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    I have been on the lookout for an authentic pad thai recipe for a long time, and this one met the test!

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  • on February 11, 2006

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    An amazing recipe!

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