Recipe courtesy of Wolfgang Puck

Shrimp Pad Thai

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  • Level: Intermediate
  • Total: 40 min
  • Active: 30 min
  • Yield: 2 servings



  1. 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.
  2. Sauce 2:
  3. 3 tablespoons fish sauce
  4. 1 tablespoon rice vinegar
  5. 1 tablespoon water
  6. 1 tablespoon sugar
  7. 2 teaspoons minced garlic
  8. 2 teaspoons minced Thai green chiles
  9. 1 tablespoon minced cilantro leaves
  10. To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
  11. 4 ounces rice noodles, linguini size
  12. 1 quart cold water
  13. Oil, for deep-frying
  14. 2 ounces firm tofu, cut into 1/2-inch dice
  15. 2 tablespoons chopped roasted peanuts
  16. 1 tablespoon butter
  17. 1 egg, beaten with 1 teaspoon milk plus salt, to taste
  18. 1 ounce peanut oil
  19. 1/2 teaspoon minced lemongrass
  20. 1 teaspoon minced green chiles
  21. 1 teaspoon chopped shallots
  22. 1 teaspoon minced ginger
  23. 1 kaffir lime leaf
  24. 1 tablespoon chopped cilantro leaves, plus sprigs for garnish
  25. 5 large shrimp, peeled, deveined
  26. 1/2 cup bean sprouts
  27. Julienne green onions
  28. 1 wedge lime
  29. Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
  30. 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.
  31. 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.
  32. 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.
  33. 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.