Shrimp Pad Thai

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Cooking Method: StirFrying

Cuisine: Thai

Courses: Asian Noodles, Main Courses, Street Food

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year

Description

Shrimp Pad Thai is a quintessential Thai street food, celebrated for its perfect harmony of sweet, sour, salty, and spicy flavors. This iconic dish features chewy rice noodles, succulent shrimp, crunchy peanuts, and fresh vegetables, all tossed in a tangy tamarind sauce. Vibrant in color and bold in flavor, Shrimp Pad Thai is as visually stunning as it is delicious, making it a favorite for both casual meals and special occasions.

Ingredients

1 pound cellophane noodles (or 1 bag - soaked for at least 40 minutes, then drained)
1 pound large shrimp, peeled and deveined
1 package fried tofu, sliced into strips
2 cups bean sprouts
1 cup scallions, sliced
1 cup carrots, julienned
1 medium onion, sliced
3 cloves garlic, chopped
1/2 cup peanuts, chopped
1/2 cup dried baby shrimp
1 tablespoon annatto powder (optional, for color)
2 eggs
Cilantro, for topping
Wedges of lime
4 tablespoons cooking oil (3 for sautéing, 1 for the eggs)

For the Pad Thai Sauce:

6 tablespoons palm sugar (adjust for sweetness)
5 tablespoons fish sauce (adjust for saltiness)
1 1/2 cups tamarind mixture (wet tamarind soaked in 1 1/2 cups water, mashed, and strained)

Instructions

Prepare the Noodles:

1
Place the cellophane noodles in a large bowl filled with water and soak for at least 40 minutes. Once the noodles are soft, drain them in a colander.

Make the Pad Thai Sauce:

2
In a small pot, combine the palm sugar, fish sauce, and tamarind juice. Simmer over low heat, stirring until the palm sugar has dissolved and the mixture has reduced, about 10 minutes.
3
Adjust the sauce to your taste, adding more sugar for sweetness or more tamarind for tanginess. Set aside.

Cook the Shrimp and Tofu:

4
In a large nonstick skillet, heat 3 tablespoons of cooking oil over medium heat. Sauté the garlic, onions and dried shrimp.
5
Add the large shrimp and tofu to the skillet, cooking until the shrimp curl and turn pink. Be careful not to overcook the shrimp. Remove the shrimp and Tofu from the pan and set aside.

Cook the Noodles:

6
In the same skillet, add the annato powder (optional - it's just a coloring agent) and the soaked noodles and cook until soft, about 3-4 minutes.
7
Gradually stir in the pad thai sauce, adding a small amount at a time to ensure the noodles are evenly coated.

Add the Eggs and Vegetables:

8
Push the noodles to one side of the pan and add the remaining tablespoon of cooking oil. Crack the eggs into a separate dish to ensure they are fresh and free of shells. Scramble the eggs in the empty side of the pan, then mix them into the noodles
9
Add the vegetables–scallions, bean sprouts and julienned carrots–stir well to combine with the noodles and sauce..

Combine and Serve:

10
Return the cooked shrimp and tofu mixture to the pan, tossing everything together until well combined and heated through.
11
Serve on a platter, garnished with cilantro leaves, chopped peanuts, and lime wedges for squeezing over the top.

Maricel's Tips

For an extra burst of color and flavor, sprinkle a bit of annatto powder into the oil before sautéing the onions and shrimp. This adds a beautiful golden hue to the dish and enhances the overall presentation.
Pad thai is all about balance, so taste as you go and adjust the sauce to your liking. This dish is always a crowd-pleaser, so be prepared for it to disappear quickly!

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