When you have time, this is an exceptional meal
that's very fun and rewarding to make...
Servings: (2)
Prep: 20 mins. |
Cook: 12 mins.

Posted: by Sandra


8 oz. Thai rice noodles, (the flat and wider type)

***Thai Sauce:
3/4 tablespoon tamarind paste
--(found in the Asian section)
1/4 cup hot water
2-1/2 tablespoons fish sauce
--(found in Asian or Sauce section)
3 teaspoons hot garlic chili sauce
--(found in Asian or Condiment section)
3 tablespoons brown sugar

2 tablespoons peanut oil
2 cups raw shrimp/prawns, shelled and deveined
1/4 cup purple onion, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes
--(more or less to taste)
3 tablespoons chicken stock
1 ‘more’ tablespoon peanut oil
1 egg, beaten
2 cups fresh bean sprouts
1/8 teaspoon ground pepper

2 green onions, sliced finely
1/2 cup fresh cilantro
1/4 cup dry roasted peanuts, finely chopped
wedges of lime for serving

--Prepared steamed rice (optional)


***NOODLES: Bring a large pot of water to boil, and remove from heat. Submerge rice noodles into boiling water, and soak until soft (about 10 minutes), but still firm and a little "crunchy." Drain and rinse the noodles thoroughly with cold water.

***FISH SAUCE: In a small bowl, dissolve the tamarind paste in ¼ cup hot water. Add fish sauce, hot garlic chili sauce, and brown sugar. Stir well to dissolve the sugar, and set aside. (Add as much or as little chili sauce as you prefer, but don't skimp on the sugar because it is needed to compliment the tamarind).

***STIR-FRY: Heat large nonstick skillet to medium-high heat. Add 2 tablespoons oil and swirl around, then add the onion, garlic, and chili pepper flakes. Stir-fry for 1 minute. Add the shrimp and chicken stock, and stir-fry 3 minutes. Push ingredients aside, making room in the center of skillet. Add another 1 tablespoon of oil, and then add the egg and stir-fry, just until scrambled. Reduce the head to medium, and add the drained noodles, and drizzle over the pad thai sauce. Use tongs to very gently toss and fold to combine noodles while stir-frying for 4 minutes. Add the fresh bean sprouts and continue stir-frying for 1 more minute, until noodles are chewy and a bit sticky.

***GARNISH: Serve along side steamed rice (optional), and sprinkle Shrimp Pad Thai with the ground pepper, green onion, cilantro, and peanuts. Place the lime wedges along side, which should be squeezed over the Shrimp Pad Thai before eating. – Enjoy!


Tip: Triple the sauce if making for 4 people, and drizzle it over noodles as you stir-fry, just until you’re satisfied that the dish has sufficient flavor. Left-over sauce can be stored in the refrigerator for up to one month.

1 comment:

sandra said...

This is fabulous, and a very romantic dinner for two!


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