Shrimp / Prawn Pad Thai
A delicious and authentic Shrimp Pad Thai recipe inspired by the Spice I Am restaurant, combining shrimp, tofu, and a medley of spices for a fulfilling meal.
Ingredients
Noodles
- 5 oz dried Pad Thai rice noodles Soak in lukewarm water for 1 hour.
Protein
- 12 pieces raw shrimp (prawns), shelled and deveined
- 3 oz firm tofu, cut into small matchsticks
- 1.75 oz dried shrimp
- 2 pieces eggs, lightly beaten
Vegetables
- 1 small red shallot, finely sliced
- 5 oz bean sprouts
- 2 tbsp garlic chives, cut into 3/4 in / 2cm lengths
- Lime wedges lime wedges, to serve
Sauces & Condiments
- 4 tbsp vegetable oil Divided for cooking.
- ¼ cup fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp tamarind puree
- 1 tsp white vinegar
- ½ tsp chili powder, to taste
- 1 tsp white sugar For garnish.
Garnish
- 1.5 oz roasted unsalted peanuts, finely ground For topping.
Instructions
Preparation
- Place the rice noodles in a bowl and cover them with lukewarm water. Set aside for 1 hour. Drain and set aside.
Cooking
- Heat 2 tbsp of the oil in a wok or large heavy-based frying pan over medium heat. Add the prawns and cook until they just change color. Remove from the wok and set aside.
- Add the shallot and stir-fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar, and tamarind puree. Cook for 1 minute until the sugar dissolves.
- Add the rice noodles, vinegar, and 2 tsp chili powder, and stir-fry for 2 minutes.
- Lower the heat and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok, then add the egg.
- Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in.
- Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, and prawns, and toss gently.
- Transfer to a serving platter. Sprinkle with white sugar and the remaining peanuts. Serve immediately with lime wedges on the side and extra chili powder, if desired.
Notes
For a gluten-free option, use rice noodles and check that your fish sauce is gluten-free. Adjust the chili powder according to your heat preference. Feel free to add more vegetables, like bell peppers or carrots, for added nutrition and flavor. If you have leftovers, store in an airtight container in the fridge for up to 2 days.