Oh my, how I love Pad Thai! It’s the ultimate comfort food for me. There’s just something about the tangy tamarind intermingled with the sweetness of the brown sugar and pungent fish sauce topped off with the crunch of the peanuts. This recipe was given to me by a friend in Bangkok years ago and the friends I’ve shared it with can’t believe how easy it is to make. I sometimes substitute with chicken but my favorite is this shrimp version. This recipe calls for ingredients which can all be found in most grocery stores today with the exception of tamarind juice which is available at Asian markets. You can substitute tamarind with more lime juice mixed with a touch of brown sugar if you’d like.
300 Best Rice Cooker Recipes Cookbook Giveaway!
I’m giving away a signed copy of my new cookbook, 300 Best Rice Cooker Recipes. To enter, just comment on this post below and name one of your favorite Thai dishes you’d like me to feature on my blog. I’ll be picking a winner at random this Friday!
Shrimp Pad Thai Recipe
12 medium shrimp, shelled and deveined
1 teaspoon salt
1 package rice noodles
1⁄4 cup tamarind juice (3/4 tablespoons tamarind paste dissolved in 1/4 cup warm water)
1 1⁄2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1⁄2 teaspoon paprika
2 tablespoons vegetable oil
1 tablespoon garlic, minced
2 oz. firm tofu, cubed
1 egg, lightly beaten
1⁄2 cup bean sprouts
1⁄4 cup unsalted peanuts, crushed
sprigs of fresh cilantro and lime wedges
1. Soak shrimp in 4 cups warm water mixed with 1 teaspoon salt for 10 minutes. Rinse, pat dry and set aside.
2. Soak rice noodles in cold water for at least 1 hour. Drain and set aside.
3. In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and paprika. Set aside.
4. Heat the vegetable oil in a wok or large, non-stick skillet over medium high heat. Add garlic and sauté for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.