Shrimp Pad Thai For Four
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Palm Sugar1 tsp
Salt1.5 cups ounces
Mung Bean Sprout (fresh)1 cup
Granulated Sugar1 cup
Crushed Red Pepper2 tbsps
Shallot (chopped)3 large
Egg (beaten well)5 tbsps
Vegetable OilDirections:
1
Make the seasoning sauce: In a medium bowl, combine the water, tamarind paste, palm or dark brown sugar, fish sauce, and salt and stir until the sugar is dissolved
2
In a medium bowl, combine the water, tamarind paste, palm or dark brown sugar, fish sauce, and salt and stir until the sugar is dissolved
3
Assemble the ingredients for serving: Place the bean sprouts, limes, and peanuts each in their own small bowl and arrange near the stove
4
Place the fish sauce, granulated sugar, and crushed red pepper each in their own small bowl and arrange on the dining table
5
Place the bean sprouts, limes, and peanuts each in their own small bowl and arrange near the stove
6
Place the fish sauce, granulated sugar, and crushed red pepper each in their own small bowl and arrange on the dining table
7
Soften the rice noodles: Bring a 5-quart saucepan of water to a full, rolling boil
8
Remove it from the heat and immediately add the rice noodles, making sure they are fully submerged in the water
9
Let the noodles soak for exactly 3 minutes (use a timer), occasionally lifting them up and pulling them apart as necessary with tongs or a long fork to keep the noodles separate and help them soften evenly
10
Drain the noodles in a large colander and rinse them under cold running water
11
(If the noodles become sticky and clumped together while standing, rinse them briefly under cold water just before cooking, so that they return to their slippery, firm, toss-able state
12
) Bring a 5-quart saucepan of water to a full, rolling boil
13
Remove it from the heat and immediately add the rice noodles, making sure they are fully submerged in the water
14
Let the noodles soak for exactly 3 minutes (use a timer), occasionally lifting them up and pulling them apart as necessary with tongs or a long fork to keep the noodles separate and help them soften evenly
15
Drain the noodles in a large colander and rinse them under cold running water
16
(If the noodles become sticky and clumped together while standing, rinse them briefly under cold water just before cooking, so that they return to their slippery, firm, toss-able state
17
) Stir-fry the pad thai: In a small bowl combine the garlic and shallots
18
Place the shrimp, beaten eggs, bean sprouts, scallion greens, and peanuts each in their own bowl and arrange near the stove
19
Have ready 1 clean medium bowl for the cooked shrimp and eggs, and arrange a platter for serving near the stove
20
Heat a large wok over high heat until hot but not smoking
21
Add 2 tablespoons of the vegetable oil and swirl to coat the pan
22
(If at any point during cooking the oil starts smoking, lower the heat
23
) When the oil is hot, scatter in the shrimp
24
Cook undisturbed until the shrimp begin to change color and firm up, about 30 seconds
25
Toss well then continue to cook, stirring frequently, until the shrimp are pink, firm and just cooked through, about 30 seconds longer
26
Using a slotted spoon, transfer the shrimp to the clean bowl
27
Add the eggs and swirl the pan to spread them into a thin layer
28
Cook the eggs, lifting the sides and tilting the pan to allow the uncooked eggs to pour underneath as you do when making an omelet, until the eggs are mostly set, 1 to 1 1/2 minutes
29
Remove the pan from the heat and use the slotted spoon to quickly cut the eggs into bite-size pieces then add them to the bowl of shrimp
30
Place the wok over high heat and add the remaining 2 tablespoons of vegetable oil, and swirl to coat the pan
31
Add the garlic and shallots and stir-fry until fragrant, about 5 seconds
32
Scatter in the softened rice noodles, and using tongs, evenly spread the noodles out across the pan, like a net
33
Let them cook undisturbed for 15 seconds then scoop them in toward the center
34
Toss the noodles gently then spread them out again
35
Pour about 1/3 of the seasoning sauce around the edges of the pan, and continue stir-frying the noodles in the same manner, spreading them out and letting them cook undisturbed occasionally, until most of the sauce is absorbed, about 30 seconds more
36
Add another third of the sauce and continue to stir-fry in the same manner until most of the sauce is absorbed and the noodles are just tender but not mushy, about 30 seconds
37
Test a noodle or two: If they are too firm, add 2 to 4 tablespoons of water around the edge of the pan, and continue stir-frying until they are just tender and evenly coated with the sauce
38
Return the shrimp and eggs to the pan, along with any juices collected in the bottom of the bowl, and toss to incorporate them into the noodles
39
Add the remaining third of the seasoning sauce, along with the bean sprouts, scallion greens, and chopped peanuts, and cook, tossing, until they are mixed in and barely heated, about 30 seconds
40
In a small bowl combine the garlic and shallots
41
Place the shrimp, beaten eggs, bean sprouts, scallion greens, and peanuts each in their own bowl and arrange near the stove
42
Have ready 1 clean medium bowl for the cooked shrimp and eggs, and arrange a platter for serving near the stove
43
Heat a large wok over high heat until hot but not smoking
44
Add 2 tablespoons of the vegetable oil and swirl to coat the pan
45
(If at any point during cooking the oil starts smoking, lower the heat
46
) When the oil is hot, scatter in the shrimp
47
Cook undisturbed until the shrimp begin to change color and firm up, about 30 seconds
48
Toss well then continue to cook, stirring frequently, until the shrimp are pink, firm and just cooked through, about 30 seconds longer
49
Using a slotted spoon, transfer the shrimp to the clean bowl
50
Add the eggs and swirl the pan to spread them into a thin layer
51
Cook the eggs, lifting the sides and tilting the pan to allow the uncooked eggs to pour underneath as you do when making an omelet, until the eggs are mostly set, 1 to 1 1/2 minutes
52
Remove the pan from the heat and use the slotted spoon to quickly cut the eggs into bite-size pieces then add them to the bowl of shrimp
53
Place the wok over high heat and add the remaining 2 tablespoons of vegetable oil, and swirl to coat the pan
54
Add the garlic and shallots and stir-fry until fragrant, about 5 seconds
55
Scatter in the softened rice noodles, and using tongs, evenly spread the noodles out across the pan, like a net
56
Let them cook undisturbed for 15 seconds then scoop them in toward the center
57
Toss the noodles gently then spread them out again
58
Pour about 1/3 of the seasoning sauce around the edges of the pan, and continue stir-frying the noodles in the same manner, spreading them out and letting them cook undisturbed occasionally, until most of the sauce is absorbed, about 30 seconds more
59
Add another third of the sauce and continue to stir-fry in the same manner until most of the sauce is absorbed and the noodles are just tender but not mushy, about 30 seconds
60
Test a noodle or two: If they are too firm, add 2 to 4 tablespoons of water around the edge of the pan, and continue stir-frying until they are just tender and evenly coated with the sauce
61
Return the shrimp and eggs to the pan, along with any juices collected in the bottom of the bowl, and toss to incorporate them into the noodles
62
Add the remaining third of the seasoning sauce, along with the bean sprouts, scallion greens, and chopped peanuts, and cook, tossing, until they are mixed in and barely heated, about 30 seconds
63
To serve: Quickly transfer the noodles onto the platter, mounding them at one end
64
Mound the reserved bean sprouts next to the noodles, and arrange the reserved lime wedges next to the bean sprouts
65
Sprinkle the peanuts on the noodles in a stripe next to the bean sprouts
66
Serve hot with the small bowls of fish sauce, sugar, and crushed red pepper so that guests can flavor their portions to taste
67
Quickly transfer the noodles onto the platter, mounding them at one end
68
Mound the reserved bean sprouts next to the noodles, and arrange the reserved lime wedges next to the bean sprouts
69
Sprinkle the peanuts on the noodles in a stripe next to the bean sprouts
70
Serve hot with the small bowls of fish sauce, sugar, and crushed red pepper so that guests can flavor their portions to taste