Shrimp Pad Thai
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 243
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 32
- Sodium
- 349
- Total: 30 min
- Active: 30 min
Ingredients
Sauce:
1 tablespoon tamarind paste
1 tablespoon rice wine vinegar
2 tablespoons fish sauce
3 tablespoons light brown sugar
The juice of 2 limes
3 small Thai red bird chile peppers, finely chopped, or serrano pepper, finely chopped with seeds
Pad Thai:
1 package (8 ounces) wide Thai rice noodles
3 tablespoons high-temp cooking oil, such as safflower or peanut oil
3 shallots, peeled and chopped
3 cloves garlic, finely chopped or thinly sliced
2 inches ginger, finely chopped or grated
12 to 16 ounces medium-large shrimp (about 20), peeled, deveined and tails off or equivalent of tofu or plant-based grilled chicken substitute
6 scallions, finely chopped or thinly sliced, whites and greens
2 eggs, lightly beaten with fork
A handful of Thai basil, torn or chopped
1/2 cup dry-roasted peanuts, such as Planters, finely chopped
1 cup bean sprouts (mung)
A handful of cilantro tops
1/4 cup micro basil (optional)
1/4 cup edible flowers (optional)
4 wedges of lime
Chili garlic or sweet chili sauce, to pass at table
Directions
- For the sauce: Whisk up the tamarind, rice wine vinegar, fish sauce, brown sugar, lime juice and chile peppers in medium mixing bowl.
- For the pad Thai: Bring 1 1/2 quarts water to a boil or fill a teakettle and bring to boil. Place noodles in large bowl and cover with boiling water; let stand 5 minutes, Drain in strainer or colander.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and shallots and cook to soften, about 2 minutes. Add garlic and ginger and stir 2 minutes. Push the shallots, ginger and garlic off to the sides, add another tablespoon oil and the shrimp. Toss to cook until the shrimp turn pink, 2 to 3 minutes, adding the scallion whites during the last minute.
- Meanwhile, heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add the eggs and cook without stirring until just set, 1 to 2 minutes. Use a spatula to fold the egg into a roll or omelet and remove from the pan onto a cutting board. Slice the egg roll across into 1/2-inch pieces.
- Turn off heat under shrimp and add sauce, cooked noodles, sliced egg and most of the scallion greens, Thai basil and peanuts. Stir and toss to combine all ingredients, 1 to 2 minutes. Top pad Thai with bean sprouts, cilantro, micro basil and edible flowers if using and remaining scallion greens, Thai basil and peanuts. Serve with lime wedges and chili sauce.
Cook’s Note
For vegetarian preparation, add julienne carrots and omit fish sauce. Add 1/4 cup soy sauce. Swap firm bite-sized tofu or vegetarian grilled chicken for alternatives to shrimp. Omit egg for vegan.