Shrimp Pad Thai
This recipe guides you through making an authentic Shrimp Pad Thai, a classic Thai stir-fried noodle dish. It features plump shrimp, rice noodles, crispy tofu, and scrambled egg, all tossed in a harmonious blend of sweet, sour, and savory sauces. With fresh aromatics and a quick cooking process, this vibrant dish offers a perfect balance of flavors and textures, finished with crunchy peanuts and fresh herbs.
Equipment
- 1 wok Essential for high-heat stir-frying.
- 1 Saucepan For preparing sauces and deep-frying tofu.
- 1 Large Bowl For soaking rice noodles.
- 1 Small skillet For scrambling the egg.
- 1 Slotted Spoon or Spider For safely removing fried ingredients and draining noodles.
Ingredients
Main
- 3 tablespoons lime juice
- 3 tablespoons tamarind paste
- 1/2 teaspoon paprika
- 1/2 cup palm sugar
- 1 teaspoon salt
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced Thai green chiles
- 1 tablespoon minced cilantro leaves
- 4 ounces rice noodles linguini size
- 1 quart cold water
- Oil for deep-frying
- 2 ounces firm tofu cut into 1/2-inch dice
- 2 tablespoons chopped roasted peanuts
- 1 tablespoon butter
- 1 egg beaten with 1 teaspoon milk plus salt, to taste
- 1 ounce peanut oil
- 1/2 teaspoon minced lemongrass
- 1 teaspoon minced green chiles
- 1 teaspoon chopped shallots
- 1 teaspoon minced ginger
- 1 kaffir lime leaf
- 1 tablespoon chopped cilantro leaves plus sprigs for garnish
- 5 large shrimp peeled, deveined
- 1/2 cup bean sprouts
- Julienne green onions
- 1 wedge lime
Instructions
- 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.
- To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
- Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
- 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.
- 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.
- 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.
- 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.
Notes
Achieving the perfect balance in Pad Thai is key. For the noodles, use flat rice noodles (often labeled 'Banh Pho' or 'Pad Thai noodles'); soaking time is crucial—they should be pliable but still firm, as they'll finish cooking in the wok. Ensure your tamarind paste is unsweetened concentrate for authentic flavor; dilute it if using a block. When stir-frying, work quickly over high heat, and avoid overcrowding the wok to prevent steaming rather than frying. The shrimp cook very fast, so add them last to avoid rubberiness. Taste and adjust the final sauce balance before serving, adding a touch more lime, fish sauce, or palm sugar as needed. The fried tofu adds a delightful textural contrast, so make sure it's crisp. Fresh garnishes are non-negotiable for vibrant flavor and texture.