Pad Thai With Shrimp
Pad Thai With Shrimp has rich flavors that emanate from noodles flash cooked under high heat with a curry paste and a variety of ingredients. In theory, you can use whatever is leftover in your refrigerator from chicken to shrimp to tofu. Flat white rice noodles are fried with shrimp, eggs, tofu, and sauces.
Equipment
- Wok
Ingredients
For the curry paste:
- 4 dried red chili deseeded
- 4 cilantro roots cleaned
- 2 lemongrass white part
- 2 pearl onion peeled
- 5 cloves garlic peeled
For the sauces:
- 4 tbsp fresh tamarind pulp strained
- 3 tbsp fish sauce
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tsp dark brown sugar
For the Pad Thai stir-fry:
- ½ lb beansprouts
- 1 pack firm tofu
- ½ lb sugar snap peas
- 1 lb jumbo shrimp
- 5 eggs
- 1 pack noodles white
- 2-3 tbsp peanut oil adjust as needed
- ½ cup roasted peanuts coarsely crushed
- a few cilantro sprigs garnish
- 1 tsp chili flakes garnish
- a few lime wedges, scallions
Instructions
How to make the curry paste:
- Soak the ingredients for 5 minutes in hot water and grind to a fine paste with very little water.
How to make the sauce mixture:
- Soak the tamarind in 4 tablespoons of warm water and strain the pulp. Mix all the ingredients together for the sauce mixture.
How to stir-fry the Pad Thai With Shrimp:
- Follow the instructions to cook the noodles. I soaked mine in hot water for 10 minutes. I then rinsed the noodles in cold water and then drained and kept aside.
- In a hot wok, add the peanut oil a little at a time. Add the curry paste and sauté for 2 minutes.
- Add the cleaned shrimp and sauté for 2 minutes.
- Toss in the cubed tofu and fry for 2 minutes.
- Sauté the sugar snap peas for a few seconds.
- Add the drained noodles and beansprouts and sauté for 2 minutes.
- Move the noodles to one side of the wok and crack the eggs on the other side.
- Mix in the sauces and stir-fry for another minute or two. Serve hot with crushed peanuts, chili flakes, scallions or cilantro and a lime wedge.
Notes
Notes:
- Store-bought tamarind pulp generally does not add flavor to the noodles. Fresh tamarind will yield an aromatic sauce.
- You could also use leftover shredded chicken.
Nutrition
Calories: 524kcalCarbohydrates: 69gProtein: 38gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 197mgSodium: 1786mgPotassium: 625mgFiber: 6gSugar: 5gVitamin A: 873IUVitamin C: 29mgCalcium: 208mgIron: 5mg
