Shrimp pad Thai
Shrimp pad Thai combines rice noodles with tangy tamarind, egg, bean sprouts and peanuts. Prepare everything first: the noodles cook quickly in the hot pan and absorb the sauce without prolonged simmering.
Another 20 minutes - wait
How to make it
Prepared 0 of 6 steps
Soak the noodles
Submerge the rice noodles in room temperature water for 20 minutes or as directed on the package. They should bend but retain a firm center: they will finish cooking on the pan. Drain and thoroughly shake off excess water.
Prepare the filling
Peel and devein the shrimp, then pat dry. Mince the garlic and shallots, cut the spring onions into 4 cm lengths, rinse the sprouts and roughly chop the peanuts. Cut the lime into wedges.
Dissolve the sugar in the sauce
Mix the tamarind, fish sauce, palm sugar, chili flakes and 120 ml water. Warm over low heat for 2-3 minutes until the sugar dissolves. The tangy-sweet sauce should remain liquid to be absorbed by the noodles.
Sauté the shrimp
Heat some oil in a large frying pan and cook the shallots and garlic for 1 minute. Add the shrimp and stir-fry for 2–3 minutes until opaque and 63 °C in the centre. Transfer to a clean plate, leaving the fragrant oil in the pan.
Cook the noodles and eggs
Add the noodles and sauce, stirring with tongs for 3-5 minutes until the noodle strands are tender. Make space on one side of the pan, pour in the remaining oil and crack the eggs. Let them set, break up with a spatula and mix into the noodles.
Combine the components
Return the shrimp, add the sprouts and green onion, warm through for 2 minutes to heat up the sprouts. Serve in bowls, garnish with peanuts and serve with the specified lime slices. Eat immediately while the noodles are still tender.
Little hint
Use plain, ready-to-use tamarind pulp, not a concentrated sweet syrup. If the noodles are still firm after absorbing the sauce, add hot water little by little without soaking the cooked shrimp.
Frequently asked questions
What should I watch out for when cooking?
Use plain, ready-to-use tamarind pulp, not a concentrated sweet syrup. If the noodles are still firm after absorbing the sauce, add hot water little by little without soaking the cooked shrimp.
How should I prepare the ingredients?
Submerge the rice noodles in room temperature water for 20 minutes or as directed on the package. They should bend but retain a firm center: they will finish cooking on the pan. Drain and thoroughly shake off excess water.
