Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

Method9 steps

1. 1

   Step 1: Cover the dry rice noodles with lukewarm water and soak for 1 hour, then drain and hold ready. While they soak, slice the shallot, cut the tofu into small matchsticks, beat the eggs, grind the peanuts, wash and drain the bean sprouts, cut the garlic chives into 2 cm lengths and prepare the lime wedges. Have all ingredients ready before heating the wok.

   Soak rice noodles in lukewarm water · 60 minUses 150 g dry Pad Thai rice noodles · Lukewarm water to cover the noodles, as needed

2. 2

   Step 2: Heat 2 tbsp of the divided oil (2 tbsp) in a wok or large heavy frying pan over medium heat. Add all twelve prepared raw shrimp and cook until pink, firm and opaque throughout. Lift them onto a clean plate, leaving the used oil in the wok.

   Uses 2 tbsp oil for shrimp and aromatic base · 12 raw medium shrimp, shelled and deveined

3. 3

   Step 3: Add the prepared sliced shallot to the retained wok oil and stir-fry for 2 minutes.

   Stir-fry sliced shallot · 2 minUses All retained cooking oil, excluding the held cooked shrimp · 1 small red shallot, finely sliced

4. 4

   Step 4: Add all the prepared tofu matchsticks, dried shrimp, fish sauce (¼ cup), palm sugar (2 tbsp) and tamarind puree (2 tbsp). Cook for 1 minute, stirring until the sugar dissolves.

   Dissolve palm sugar in tofu sauce base · 1 minUses All the aromatic wok base · 80 g firm tofu, cut into small matchsticks · 50 g tiny dried shrimp · ¼ cup fish sauce · 2 tbsp palm sugar · 2 tbsp tamarind puree

5. 5

   Step 5: Add all the drained noodles, measured vinegar and the initial ½ tsp pure ground dried chili. Stir-fry for 2 minutes. Additional heat can be added at serving.

   Stir-fry soaked noodles in sauce · 2 minUses All the sauce base · All the drained noodles, excluding discarded soaking water · 1 tsp white vinegar · ½ tsp pure ground dried chili, plus more to taste

6. 6

   Step 6: Reduce the heat to low and push the noodles to one side. Add the remaining 2 tbsp oil to the clear side, then pour in the prepared beaten eggs (2).

   Uses All the hot sauced noodles · Remaining 2 tbsp oil for eggs · 2 eggs, lightly beaten

7. 7

   Step 7: Push the noodles over the eggs and stir, scraping the wok base so the eggs scramble and mix through the noodles. Continue until the eggs are fully set.

   Uses All the noodles and egg mixture

8. 8

   Step 8: Keep the wok over the heat and add all 150 g prepared bean sprouts. Stir until they are cooked thoroughly and hot throughout, without adding more oil or water. Remove from the heat, then gently toss through all the fully cooked shrimp, half the ground peanuts and all the cut garlic chives (2 tbsp).

   Uses All the cooked noodle-and-egg mixture · All twelve cooked shrimp, excluding retained wok oil · Half the ground peanuts, 22½ g · 150 g fresh bean sprouts, washed and drained · 2 tbsp garlic chives, washed and cut into 2 cm lengths

   
9. 9

   Step 9: Transfer to a platter and sprinkle with all the white sugar (1 tsp) and remaining ground peanuts. Serve immediately as three portions, with lime wedges on the side. Sprinkle on the separate extra pure ground chili only if desired.

   Uses All the finished noodle dish · Remaining half of the ground peanuts, 22½ g · 1 tsp white sugar for serving · Lime wedges for serving, as desired · Extra pure ground dried chili for serving, to taste