Authentic Shrimp Pad Thai Recipe
Ingredients
Pad Thai Sauce
- 4 tablespoons fish sauce
- 3 tablespoons tamarind paste
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 4 tablespoons granulated sugar
Pad Thai Noodles
- 2 tablespoons vegetable or canola oil
- 2 cloves garlic, minced
- 2 eggs
- 1/2 pound large shrimp, peeled and deveined
- 14 ounces medium dried rice noodles
- 2 teaspoons paprika
- 3 green onions , cut into 1-inch pieces
- ¼ cup roasted peanuts, chopped, (divided)
- 1 cup bean sprouts
Instructions
For the Pad Thai Sauce
- In a small bowl, combine the sauce ingredients and mix until the sugar has dissolved. Reserve.
Soak The Pad Thai Noodles
- Heat a large pot of water until it becomes lukewarm. Turn off heat.
- Soak the rice noodles for about 5 to 10 minutes or until flexible but solid. You don’t want the noodles completely cooked. Drain noodles and rinse with cold water.
For the Pad Thai
- Heat a skillet or wok over high heat. Add the oil and swirl the pan to coat completely. Add the garlic and stir for about 10 seconds.
- Crack the eggs into the pan and as the egg whites start to set, pierce the yolks to let them ooze. Add the shrimp and mix with the runny egg yolk. Cook for about 1 minute until the shrimp is just starting to turn pink and opaque and the eggs look scrambled.
- Add the soaked and drained rice noodles and cook for about 2 to 3 minutes or until soft. Add the sauce and paprika and fold together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
- Place the green onions in the center of the noodles, and then spoon some noodles over the green onions to cover and let steam for 30 seconds. Stir in most of the peanuts. Transfer to a serving plate and garnish with bean sprouts and the remaining peanuts.
Nutrition
Calories: 660 kcal, Carbohydrates: 108 g, Protein: 23 g, Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 225 mg, Sodium: 2075 mg, Potassium: 387 mg, Fiber: 4 g, Sugar: 21 g, Vitamin A: 701 IU, Vitamin C: 9 mg, Calcium: 151 mg, Iron: 4 mg
