Shrimp Pad Thai
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
570 g
Rice Noodle1 tbsp
Vegetable Oil1 tsp
Garlic (minced fresh)2 tbsps
Pressed Tofu (chopped, optional)2 large
Egg230 g
Bean Sprouts1 cup
Chicken Stock6 tbsps
Brown Sugar3 tbsps
Tamarind Paste2 tbsps
Paprika2 tbsps
Distilled Vinegar1 tbsp
Red Onion (chopped grilled)1 tbsp
SaltDirections:
1
Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes
2
Drain and set aside
3
Heat the vegetable oil in a wok over medium heat
4
Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds
5
Add the noodles and continue to cook for 1 minute
6
Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute
7
Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute
8
Add the bean sprouts and green onions and toss to combine
9
Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges
10
Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens