Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
3
-
Calories
592 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Thai
Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)
Description
This Pad Thai recipe calls for soaking dried rice noodles in lukewarm water to soften without overcooking. The prawns are quickly fried until just changed in color, preventing toughness. Shallots and tofu add savory depth, while dried shrimp contribute a traditional umami punch. The sauce made from fish sauce, palm sugar, tamarind puree, and vinegar creates a layered sweet and sour backdrop.
The noodles are stir-fried with a small amount of chili powder for heat, complemented by scrambled eggs cooked in the wok. The dish is finished with ground roasted peanuts, crunchy bean sprouts, garlic chives, and an optional sprinkle of white sugar to contrast flavors. Lime wedges are served on the side for fresh acidity.
Key tips include using authentic dried shrimp and tamarind puree for that restaurant-style flavor, using genuine chili powder or cayenne to control spiciness, and observing prawn doneness by a "c" shape curve. The note mentions that red shallots can be substituted with red onion if unavailable.
Ingredients
- 5 oz / 150 g Pad Thai rice noodles Note 1, dried
- 4 tbsp vegetable oil
- 12 Shrimp prawns), shelled and deveined (Note 2, raw
- 1 shallot finely sliced (Note 3, small, red
- 3 oz / 80 g tofu cut into small matchsticks, firm
- 1.75 oz / 50 g dried shrimp (Note 4)
- 1/4 cup fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp tamarind puree (Note 5)
- 1 tsp white vinegar
- 1/2 tsp + chili powder , to taste (Note 6)
- 2 egg lightly beaten
- 1.5 oz / 45 g peanuts finely ground, roasted unsalted
- 5 oz / 150 g bean sprout
- 2 tbsp garlic chives , cut into 3/4" / 2cm lengths
- 1 tsp white sugar
- lime to serve, wedges
Instructions
- Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.
- Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.
- Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.
- Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.
- Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.
- Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.
- Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.
- Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.
Notes
- Use thin Pad Thai rice noodles soaked in lukewarm water to prevent breaking and overcooking.
- Dried shrimp adds essential umami; available at Asian grocery stores; use about half the packet.
- Tamarind puree provides sourness; substitute not recommended for authentic flavor.
- Red shallots can be replaced with finely sliced red onions if unavailable.
- Adjust chili powder or cayenne to control spiciness as this recipe is meant to be spicy.
- Cook prawns just until they form a ācā shape to avoid toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592cal | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
