Shrimp Pad Thai Recipe

Course: Main Course

Cuisine: Thai

Keyword: pad thai, pad thai prawns, pad thai recipe, shrimp pad thai, thai street food recipe

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: persons

Calories: 599kcal

Author: Phasinee Doddeo

Cost: $2 each

Find already prepared fermented soy beans then prep time is only about 15 minutes.

This recipe can be used to make the authentic and classic Thai street food dish of pad thai with shrimp which you can easily swap out for the protein of your choice.

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Ingredients

Pad Thai Basic Recipe (for everyone)

Chili Paste

4 Dried Spur Chili Cut into small pieces
4 Shallots Peeled & chopped
1½ tbsp Fermented Soy Beans
3 tbsp Refined Coconut or Pure Virgin Olive Oil Use vegetable oil if that is all you have

Pad Thai Sauce

Noodles

1 oz **Dry Pad Thai Rice Noodles **Available gluten free and vegan
1 cup Garlic Chives
2 cups Bean Sprouts
6 oz Firm Tofu
4 Eggs
1 cup Oil for stir frying

Non-Vegetarian Additions

16 Large Shrimp Peeled and deveined

Garnish

4 Fresh Garlic Chives
4 slices Lime
2 cups Bean Sprouts
4 tbsp Crushed Dry Roasted Peanuts

Instructions

Making the Pad Thai Chilli Paste

Cut the dried chili into 1-inch pieces and soak in drinking water enough to cover the chili. Soak for about half an hour.
Peel the shallots and chop up for processing.
Add the cooking oil, dried chili together with the water used for soaking, soybeans, and shallots into a small blender and blend until you have a rough paste. You are looking to have small pieces of the ingredients visible rather than a completely smooth paste.

Making the Pad Thai Sauce

Add tamarind paste, palm sugar and fish sauce, into a small saucepan. Simmer together, mixing until the sugar has dissolved. Set aside to cool slightly.

Preparing and Cooking the Noodles

Soak the dried noodles in plain water at room temperature for about 5 minutes or so to loosen.
Wash and cut the chives into 1-inch or so lengths. Wash the bean sprouts and remove any black husks, mix with the chives and set aside.
Wash and dry the tofu. Cut into slices off the slab about the thickness of your little finger. You will have stips the thickness and length of the block about 1/4-inch thick. Slice again across the width lengthwise into two. Cut these thin strips of tofu again into 1-inch long, bite-sized, pieces. Watch the video if you are unsure.
Work in 1-2 portion size batches to stir fry.
Stir-fry the tofu until light yellow color to remove the sour taste you would otherwise get.
Add one egg, immediately breaking the yolk and gently spreading out over the tofu and as the egg just begins to set add the noodles so they blend with the unset egg. Do not scramble the egg together - watch the video if you need visualization of this.
As soon as the noodles are softened then add one Tablespoon of Pad Thai Chili Paste and three to four tablespoons of Pad Thai Sauce. Also, add the peeled and deveined shrimp at this stage if using and stir fry to coat for a minute or two.
Add the bean sprouts and chives and stir-fry gently to warm through. Serve immediately.
Garnished with banana flowers (optional), more fresh bean sprouts, sliced lime, crushed peanuts, more fresh garlic chives and small amount of dry chili flakes . Each diner can choose to add into their dish to their preference.
Crush your peanuts up roughly using a mortar and pestle. Some to garnish the finished dish as well as served as a complimentary side toghether with extra bean sprouts.

Video

Authentic Shrimp Pad Thai - Thai Street Food Noodles with Shrimp

Watch this video on YouTube.

Notes

If using tamarind pulp instead of paste, you will need to add enough water cover and soak for about a quarter of an hour to unbind it a little for consistency. Then press it into a paste with your fingers.

Palm sugar has a wonderful taste and it is worth buying it if you cook Thai food often. You can substitute with brown sugar which works well.

Nutrition