Shrimp Pad Thai

By tulawdog

Ingredients

• PAD THAI SAUCE:
• 4 Tbsp. pad thai paste
• 2 tsp. tamarind paste/concentrate
• 3 Tbsp. fish sauce
• 3 tsp. sugar
• 2/3 cup water
• 2 to 4 tsp. Asian Chilli sauce (preferably Sriracha) or 1 to 2 tsp. Asian Chilli powder or ground red pepper (I used Sriracha)
• PAD THAI NOODLES:
• 8 ounces dried rice noodles (medium thickness)
• 3 Tbsp. high-heat cooking oil (I used vegetable oil)
• 2 eggs, slightly beaten
• 1 lb. peeled, deveined raw shrimp (I used frozen)
• 1 Tbsp. finely minced garlic
• 4 green onions (scallions), cut into 1-inch lengths
• 1 cup fresh bean sprouts
• 1 lime, cut into wedges
• 1/2 cup coarsely chopped unsalted dry roasted peanuts

Details

Servings 4

Preparation

Step 1

1. In a large bowl, soak the rice noodles in hot water (not boiling, just hot straight from the tap) for 10 to 15 minutes.
2. Combine the ingredients for the Pad Thai Sauce in a bowl.
3. Check back on the noodles. The noodles are sufficiently soaked when they are flexible but still a bit stiff. Drain them and set aside.
4. In a wok or large saute pan over high heat, add just 1 Tbsp. of the oil. When the oil is very hot, add the beaten eggs and swirl gently while it sets. Use your spatula to scramble the eggs and then remove from the pan.
5. Wipe the pan down with clean paper towels. Return the heat to high and add the remaining 2 Tbsp. of the oil. When the oil is very hot, add the shrimp and fry 1 minute, until cooked halfway through. Push the shrimp to one side (or up the sides of the wok). To an empty area of the pan, add garlic and green onions and stir-fry 15 to 30 seconds until fragrant. Add the drained noodles, the cooked eggs and the Pad Thai Sauce. Toss until all ingredients are well combined. Cover the pan and let simmer until the noodles are soft and cooked through, about 1 to 2 minutes. Check at the 1 minute mark and if the noodles are still a bit stiff, cover and cook another minute. The noodles should have soaked up a lot of the sauce, and you should taste a combination of sweet, salty, a little heat and a zing of tartness. Serve with the fresh bean sprouts, lime wedges and chopped peanuts at the table.