Pad Thai
If you're anything like me, you've spent countless Saturday nights with friends, enjoying beers and surrounded by several take-out containers filled with red curry, green papaya salad, pad see ew, and, my personal favorite, pad Thai. Pad Thai is always a must-order, but it can be disappointing to receive one that is lacking in flavor or texture. However, worry not, as your days of encountering overly sweet sauce, gummy noodles, or overcooked protein are now over. With just a few special ingredients, you can recreate this subtly sweet, tangy, nutty, and salty Thai dish right at home, tailored to your preferences and exactly how you like it.
Ingredients
- 8 oz. rice noodles, broken in half
- 6 tbsp. peanut or vegetable oil, divided
- 1 lb. medium shrimp, peeled, deveined, tails removed
- 3 large eggs
- 3 tbsp. palm sugar
- 3 tbsp. Thai fish sauce
- 2 tbsp. tamarind puree
- 1 tbsp. fresh lime juice, plus lime wedges for serving
- 1/4 tsp. cayenne pepper
- 1 medium shallot, finely chopped (about 3 tbsp.)
- 3 cloves garlic, finely chopped
- 6 scallions, cut into 1" pieces
- 1 c. bean sprouts
- 1/4 c. coarsely chopped peanuts
- 2 tbsp. coarsely chopped fresh cilantro (optional)
Instructions
- If using dried noodles, in a large pot or heatproof bowl, soak noodles in boiling water until tender, 20 to 30 minutes.
- Meanwhile, in a large wok over high heat, heat 1 tablespoon oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl.
- In same wok, heat 1 tablespoon oil. In a small bowl, whisk eggs until blended. Cook, stirring occasionally and breaking up curds with a spoon, until just set, 1 to 2 minutes. Transfer to bowl with shrimp.
- In a small bowl, whisk palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne, 2 tablespoons oil, and 1 tablespoon water until combined.
- In same wok over medium-high heat, heat 2 tablespoons oil. Cook shallot and garlic, stirring frequently, until lightly golden, about 1 minute. Add scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in sauce and bring to a simmer.
- Add eggs, shrimp, and noodles and cook, tossing constantly, until warmed through and noodles are softened, about 2 minutes more. Add bean sprouts and peanuts and toss again to combine.
- Divide pad Thai among plates. Top with cilantro (if using).
Nutrition
Calories: 658kcalProtein: 36gFat: 30gSaturated Fat: 3gCholesterol: 322mgSodium: 1262mgPotassium: 643mgFiber: 3gSugar: 11gCalcium: 153mgIron: 3mg
Tried this recipe?Let us know how it was!