- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: serves 4
Ingredients
Sauce: yields (2/3 cup)
1/2 cup hot water
1 1/2 TBSP tamarind paste
5 TBSP fish sauce (substitute 6 TBSP soy sauce if vegetarian)
1 fresh red chili, minced or 1/2 tsp. cayenne pepper
5-6 TBSP palm sugar
Pad Thai:
8 oz. Thai rice noodles
2-3 TBSP oil for stir-frying
3 TBSP chicken stock
1 shallot, finely chopped
4 cloves garlic, minced
1-2 cups medium raw shrimp, peeled and deveined
1 egg
2 cups bean sprouts
1/8 tsp. ground white pepper
3 scallions, finely sliced
1/2 cup fresh cilantro, chopped
1/4 cup dry roasted peanuts, ground or chopped
Lime wedges for serving
Directions
- 1. Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.
- 2. In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.
- 3. Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.
- 4. Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.
- 5. Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
- 6. Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.
- 7. Remove from heat and adjust seasoning to your taste.
- 8. Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.
- Series: Kelsey & Spike Cook Episode: Thai (Ep. 0)
