Shrimp Pad Thai

July 12, 2014 by Laura Haugen 26 Comments

There’s so much to love about Thailand’s most famous noodle dish — the variety of fresh ingredients, the ribbons of rice noodles, and the flavorful sauce just to name a few. This version of pad thai gets a mouth-watering tangy-sweet deliciousness from tamarind paste and lime, and lots of vibrant freshness from cilantro and mint. You could easily saute some chicken if you prefer, but I’ve used little sweet shrimp here. Some lightly scrambled egg, chopped peanuts, scallions and chives round out the balance of flavors and textures. With all the protein and fresh ingredients in this, you can enjoy a bowlful or two guilt-free.

Stop by and mingle at Fiesta Friday, hosted by the lovely Angie at The Novice Gardener. I’ll be sharing this shrimp pad thai and can’t wait to pick up some great inspiration and eats from the folks there as I always do. Happy weekend, everyone!

Shrimp Pad Thai

• Servings: 4-6
• Time: 30 mins
• Difficulty: easy
• Print

Adapted from the Authentic Pad Thai recipe on allrecipes.com

•  12 oz. dried rice noodles
• 1/2 cup white sugar
• 1/2 cup  white wine or champagne vinegar
• 1/4 cup fish sauce
• 2 tablespoons tamarind paste
• 1 tablespoon vegetable oil
• 1/2 red bell pepper, diced or cut into thin strips
• 3 cups shrimp (thawed in cold water if frozen), shelled and de-veined
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 4 eggs, beaten
• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt (to taste; use less if peanuts are salted)
• 1 cup coarsely ground unsalted peanuts
• 2 scallions, chopped
• 1/2 cup chopped fresh cilantro and mint
• 1 handful of chives, chopped
• 1 lime, cut into wedges

Directions:

1. Prep the rice noodles according to package directions (some varieties require soaking in cold water while others call for boiling for a few minutes). Drain, spritz with lemon or lime juice, and set aside.
2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
3. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Add bell pepper and shrimp and cook a minute or two, then push to one side. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add rice noodles; stir to combine.
4. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Taste and adjust to taste (more lime, sugar or salt to taste). Stir in peanuts and scallions; cook until heated through, 1 to 2 minutes. Garnish with herbs and lime wedges.