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Shrimp pad thai

I can’t seem to satisfy my cravings for Asian food!! One of my favorites is Pad Thai with just about anything in it and on the spicy side. This recipe is fabulous and not nearly as oily as most restaurant versions.

Preparing this dish moves pretty quickly. Get everything prepped while your noodles are soaking.

A few tips on ingredients:

  • If you don’t have Thai chilies – use a jalapeno or crushed red pepper flakes
  • Use good fish sauce – it makes a big difference. My favorite brands are Tiparos (Kroger, $2) & Red Boat 40°N (Asian store, $5)
  • Palm sugar can be found at most Asian grocery stores. Light brown sugar is a great substitute.
  • Try chicken or tofu if you don’t have shrimp!
  • Don’t oversoak the noodles – you want them to have bite so they can absorb the sauce when cooked.

Recipe adapted from Food52.com

INGREDIENTS

  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons palm sugar or brown sugar
  • 4 tablespoons grapeseed or canola oil
  • 2 tablespoons tamarind concentrate
  • 8 ounces dried wide rice noodles
  • 2 eggs
  • salt and pepper to taste
  • 1 pound shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 3 thai chilies whole
  • 6 green onions, sliced 1 inch long
  • 2 cups bean sprouts
  • small handful peanuts, chopped
  • small handful cilantro, chopped
  • lime wedges

DIRECTIONS

  1. In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
  2. Soak the rice noodles in hot tap water for about 20 minutes, or until they start to soften but not fully tender. Drain and set aside.
  3. Beat the eggs with a pinch of salt in a small bowl and set aside.
  4. In a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the shrimp and season with salt and pepper. Cook for about 2 to 3 minutes, or until the shrimp start to turn pink with browned edges. Remove shrimp and set aside.
  5. Add remaining 1 tablespoon of oil to skillet. Add garlic, shallot and thai chilies. Cook over medium heat and stir continuously for about 1 minute. Add eggs to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the rice noodles and green onions and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
  6. Add 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes. Add bean sprouts and cook for 30 seconds. Dish out onto hot plates and top with remaining peanuts and garnish with cilantro.

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