Shrimp Pad Thai

Soak the noodles:
Bring a pot of water to a boil. When the water is ready, place the dried rice noodles in a wide heatproof bowl and pour the boiling hot water over the noodles, making sure to cover completely. Let the noodles soak for 5-10 minutes, until the noodles are limp and have become pliable. Then drain and rinse with cold water immediately. Drain well and set aside.
Alternatively, if you have time, you can soak the noodles in warm water for about 1 hour. Drain well.
8 ounces dried flat rice noodle (large size)
Season the shrimp:
Place the shrimp into a bowl and season with salt. Mix well and set aside until needed.
8 ounces jumbo shrimps, ¼ teaspoon salt
Make the sauce:
Place the chopped palm sugar and water into a heatproof bowl and give it a quick mix. Microwave on high power for about 1 minute 30 seconds to 2 minutes, or until the sugar has completely melted, is bubbling, and the color is a deep amber. Carefully remove the bowl with a towel or oven mitt. It will be hot!
To the sugar syrup, add the remaining sauce ingredients and mix until well combined with a whisk. Set aside until needed.
Alternatively, you can do this on the stovetop. Just place the sugar and water in a small pan and cook over medium heat until the syrup is a deep amber color. Then take the pan off the heat and whisk in the remaining ingredients.
6 tablespoons palm sugar, 2 tablespoons water, 2 tablespoons fish sauce, 1 tablespoon oyster sauce, 6-8 tablespoons cooking tamarind concentrate
Pan-sear the shrimp:
In a wok or large pan over medium high heat, add about a tablespoon (15ml) of oil. When the oil is hot, add the shrimp and pan-sear them on both sides until just cooked, about 1-2 minutes per side. Remove the shrimp and set aside.
4 tablespoons neutral oil
Make the pad thai:
In the same wok or pan over medium high heat, add about 2 tablespoons (30ml) of oil. Heat the oil until it's shimmering and just starts to smoke. Crack in the eggs and scramble until just cooked. Then reduce the heat to medium and push the egg aside (or remove and add back in later).
2 large eggs
Add the last tablespoon of oil. Once hot, add the minced garlic and stir-fry for 15-30 seconds, until fragrant. Add the bean sprouts and the whites of the green onion and stir fry until the green onion has softened.
1 tablespoon minced garlic, 8 ounces mung bean sprouts, 4 stalks green onion
Then add the soaked rice noodles, eggs (if set aside), and the pad thai sauce. Gently mix until the noodles starts to soften, then increase the heat to medium high. Toss the noodles until the sauce is about three-quarter of the way absorbed. Add the chopped peanuts, shrimp, and green parts of the green onion, and toss until everything is well combined.
2 tablespoons chopped peanuts

Once the noodles start to soften, it is best to only toss the noodles using the wok/pan, with a pair of tongs, or use a chopsticks + spoon combo to lift and flip the noodles. It's best to avoid the mixing motion to prevent breaking the noodles.

Serve immediately, and if desired, garnish with a sprinkle of peanuts, more mung bean sprouts, some lime wedges, and Thai chili pepper (if you want to add a kick). Right before eating, give the lime a squeeze around the plate to give the pad thai extra brightness and tanginess.
Lime, Thai ground chili

Ingredients

For the pad thai

Pad thai sauce

Instructions

Notes

Nutrition

Shrimp Pad Thai

Ingredients 1x2x3x4x

For the pad thai

Pad thai sauce

Instructions

Notes

Nutrition

Ingredients