Shrimp Pad Thai
- Level: Easy
- Yield: 3 to 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 799
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 142
- Dietary Fiber
- 6
- Sugar
- 20
- Protein
- 30
- Cholesterol
- 186
- Sodium
- 959
- Total: 40 min
- Active: 35 min
Ingredients
1 1/4 pounds rice noodles
1 tablespoon vegetable oil
1/2 pound peeled and deveined shrimp
1 teaspoon minced fresh garlic
1 teaspoon chopped sweet radish (see Cook's Note)
2 tablespoons chopped pressed tofu, optional
Pad Thai Sauce, recipe follows
2 large eggs
8 ounces bean sprouts
2 tablespoons green onions, cut into 1-inch pieces
3 tablespoons crushed roasted peanuts, for serving
Ground dried chiles, for serving
1 lime, cut into wedges
Pad Thai Sauce:
1 cup chicken stock
6 tablespoons brown sugar
3 tablespoons tamarind paste
2 tablespoons paprika
2 tablespoons distilled vinegar
1 tablespoon chopped grilled red onions
1 tablespoon salt
Directions
- Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes. Drain and set aside.
- Heat the vegetable oil in a wok over medium heat. Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds. Add the noodles and continue to cook for 1 minute. Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute. Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute. Add the bean sprouts and green onions and toss to combine. Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges.
Pad Thai Sauce:
- Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens.
Cook’s Note
Sweet radish is made with a combination of salt and sugar. It is also referred to as preserved or pickled radish and is often sold in cellophane packets at Asian markets.