Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup peeled dried shrimp; 8 ounces medium dry rice sticks; 1/4 cup tamarind concentrate (not the thick dark stuff, the looser, light brown stuff); 1/4 cup palm sugar; 1/4 cup fish sauce; 5 tablespoons neutral flavoured vegetable oil; 8 large prawns, 21-25 count, peeled and sliced in half lengthwise; 1/4 cup minced shallots; 1/4 cup salty preserved radish/turnip, diced into 1/4-inch pieces; 1 square of pressed tofu, diced into 1/4-inch pieces; 2 large eggs; 3 cups mung bean sprouts; 1 cup garlic chives (aka Chinese chives), cut into 1 1/2-inch lengths; 1/4 cup coarsely crushed roasted peanuts; wedges of lime; crushed, dried chili pepper

Servings: persons

1/4 cup peeled dried shrimp
8 ounces medium dry rice sticks
1/4 cup tamarind concentrate (not the thick dark stuff, the looser, light brown stuff)
1/4 cup palm sugar
1/4 cup fish sauce
5 tablespoons neutral flavoured vegetable oil
8 large prawns, 21-25 count, peeled and sliced in half lengthwise
1/4 cup minced shallots
1/4 cup salty preserved radish/turnip, diced into 1/4-inch pieces
1 square of pressed tofu, diced into 1/4-inch pieces
2 large eggs
3 cups mung bean sprouts
1 cup garlic chives (aka Chinese chives), cut into 1 1/2-inch lengths
1/4 cup coarsely crushed roasted peanuts
wedges of lime
crushed, dried chili pepper

1
Place the shrimp in a small bowl and cover with hot water. Place the rice noodles in a large bowl and cover with cold water. Drain the shrimp after 30 minutes and let the noodles soak for an hour in total. Drain the noodles well and finely chop the shrimp. Stir the tamarind, sugar, and fish sauce together. the rest of the ingredients while the shrimp and noodles are soaking.
2
Heat a wok or heavy frying pan over high heat till smoking. Add 1 Tbsp (15 mL) of oil and swirl it around the pan. Add the prawns and stirfry till 90% cooked. Remove to a plate and return the pan to the heat. Add the remaining oil and when hot, add the shallots. Stir for a few moments until they start to brown slightly then add the dried shrimp, preserved radish and tofu. Fry for a minute or so then crack in the eggs. Scramble them rapidly until cooked and add the noodles. Stir and toss the noodles until they reduce in volume and take on a glossy sheen. Stir in the sauce. When the noodles are coated evenly with the sauce, add the cooked prawns and bean sprouts. Stir until the bean sprouts wilt slightly then add the chives. Give a few stirs to distribute everything evenly and turn out onto a platter or serving bowls. Garnish with the peanuts and serve with the lime wedges and chili flakes for individual seasoning.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup peeled dried shrimp, 8 ounces medium dry rice sticks, 1/4 cup tamarind concentrate (not the thick dark stuff, the looser, light brown stuff), 1/4 cup palm sugar, and more.

Yes, Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai

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