Shrimp Pad Thai
Recipe source from Season With Spice with slight changes
Ingredients:
Rice Noodles (Kueh Teow) for two servings
5 tbsp cooking oil
4 cloves garlic - chopped finely
1 extra firm tofu – cut into sliced into bite-sized cubes
Rice Noodles (Kueh Teow) for two servings
5 tbsp cooking oil
4 cloves garlic - chopped finely
1 extra firm tofu – cut into sliced into bite-sized cubes
5 - 10 medium-sized fresh shrimp
1 tsp chili powder
2 eggs
1 cup of bean sprouts
A handful of chive stalks – cut into 2-inch length pieces
White pepper to taste
Pad Thai seasoning sauce:
3 tbsp tamarind pulps – mixed in 1/3 cup of warm water, then strained out the juice
2 tbsp palm sugar (or dark brown sugar)
2 tbsp fish sauce
Condiments and garnishes (serve according to your preference)
Lime wedges
Crushed peanuts
Garlic chives
Fresh bean sprouts
Dried red chili flakes
Method:
1. Soak the rice stick noodles in warm water for about 15 minutes, then drain. Set aside.
1 tsp chili powder
2 eggs
1 cup of bean sprouts
A handful of chive stalks – cut into 2-inch length pieces
White pepper to taste
Pad Thai seasoning sauce:
3 tbsp tamarind pulps – mixed in 1/3 cup of warm water, then strained out the juice
2 tbsp palm sugar (or dark brown sugar)
2 tbsp fish sauce
Condiments and garnishes (serve according to your preference)
Lime wedges
Crushed peanuts
Garlic chives
Fresh bean sprouts
Dried red chili flakes
Method:
1. Soak the rice stick noodles in warm water for about 15 minutes, then drain. Set aside.
2. Mix the sauce ingredients in a bowl. Set aside.
3. Heat 3 tbsp of oil in a wok or frying pan. Once oil is hot, add in
the bean curd pieces and
stir-fry until they are crisp and lightly
brown. Should take about 5 minutes. Set tofu aside.
4. In the same work or pan, add in garlic and stir-fry over medium heat
for a minute or until
fragrant. Add in the noodles. Pour the sauce and
dried red chili flakes over the noodles.
Turn the fire back up and stir
quickly to keep the noodles from sticking. Add a little bit of
water if
the noodles are still hard. Add in the shrimp and the cooked tofu.
Continue to
stir-fry over high heat for one or two minutes, adding more
oil if necessary.
5. When the shrimp is almost cooked, push all the ingredients to one side of the wok. Then
add in two more tablespoons of oil on the other
side and crack the two eggs onto the oil.
Let the eggs cook for about
15 seconds before thoroughly mixing them into the noodles.
6. Toss in the bean sprouts and garlic chives. Stir them into the noodles, and stir-fry for
another 30 seconds. Turn fire off and add in
white pepper.
7. Dish out and serve with condiments and garnishes.
You may add extra chili powder or chili flakes if you want the noodles to be a little more
spicy!
