Pad Thai with Shrimp
Pad Thai, Som Tum, and Tom Yung Koong run neck in neck as the most popular of all of Thailand's meals but Pad Thai is the King of Thailand's noodle dishes.
Made all over the world, Pad Thai is made with rice noodles, fish sauce, tamarind juice (paste), eggs, salt, sugar, and garnished with bean sprouts, paprika, sugar, chili, chives, and lime. Ground peanuts are often added as a finishing touch.
The great thing about Pad Thai is whether you make it with vegetables, seafood, shrimp, chicken, pork or beef, the Pad Thai always has a fabulous tastes. In the past, Pad Thai could be found throughout Bangkok for 10 baht. It is a rarity to find it for 15 baht nowadays. Yesterday while at the market I bought one order of Hoy Tod (Fried Oyster Omelet) and four orders of Pad Thai with shrimp. Total cost — 175 baht ($5.85). Tasty, inexpensive, and filling, you simply can not go wrong with Pad Thai.
Made all over the world, Pad Thai is made with rice noodles, fish sauce, tamarind juice (paste), eggs, salt, sugar, and garnished with bean sprouts, paprika, sugar, chili, chives, and lime. Ground peanuts are often added as a finishing touch.
The great thing about Pad Thai is whether you make it with vegetables, seafood, shrimp, chicken, pork or beef, the Pad Thai always has a fabulous tastes. In the past, Pad Thai could be found throughout Bangkok for 10 baht. It is a rarity to find it for 15 baht nowadays. Yesterday while at the market I bought one order of Hoy Tod (Fried Oyster Omelet) and four orders of Pad Thai with shrimp. Total cost — 175 baht ($5.85). Tasty, inexpensive, and filling, you simply can not go wrong with Pad Thai.
Ingredients:
- 12 ounces dried rice noodles
- 1/2 lb. medium, raw shrimp (remove shell)
- 1/2 cup white sugar + 1 1/2 tablespoons white sugar
- 1/2 cup distilled white vinegar
- 1/4 cup fish sauce
- 2 tablespoons tamarind paste
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons garlic, minced
- 4 eggs, beaten
- 1 1/2 teaspoons salt
- 1 cup coarsely ground peanuts (optional)
- 2 cups bean sprouts
- 1/2 cup chopped fresh chives
- 1 tablespoon paprika, (or to taste)
- 1 lime, cut into wedges
Directions:
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
- Heat 1 1/2 tablespoons vegetable oil in a skillet over medium-high heat. Add shrimp; cook and stir until shrimp is cooked through, approximately 4 to 5 minutes. Remove from heat.
- Heat 1 1/2 tablespoons oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked shrimp and rice noodles; stir to combine.
- Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Serves: 4-5
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time Necessary: 60-90 minutes
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time Necessary: 60-90 minutes
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