Description
This authentic Pad Thai recipe offers a perfect balance of sweet, sour, and savory flavors with a tangy tamarind-based sauce, succulent shrimp, firm tofu, fresh bean sprouts, and crunchy peanuts. Quick and easy to prepare, this classic Thai street food dish is stir-fried to perfection, making it an ideal meal for any day of the week.
Ingredients
Scale
Sauce
- 3 tablespoon Tamarind pulp (about 1.5 oz)
- ¼ cup boiling water (or more if needed)
- ¼ cup brown sugar or palm sugar
- 2 tablespoon fish sauce
- 2 tablespoon oyster sauce
Shrimp
- 8 oz shrimp, peeled and deveined
- 1 teaspoon Thai soy sauce
- 1 teaspoon fish sauce
Pad Thai
- 6 oz Pad Thai noodles
- 4 cloves garlic, minced
- ⅓ cup shallots (about 3 shallots), minced
- 3 oz firm tofu, drained and cut into thin slices
- 2 tablespoon dried shrimp
- 2 eggs, whisked
- 2 cups bean sprouts, loosely packed
- 10 garlic chives, cut into 1-inch pieces
- 2 tablespoons roasted peanuts, crushed
Garnish
- Roasted peanuts, crushed
- Lime wedges
- Dried chili flakes
Instructions
- Prepare the Sauce: In a small bowl, combine tamarind pulp with boiling water and stir to dissolve. Add brown sugar, fish sauce, and oyster sauce, mixing well until the sugar is fully incorporated. Adjust the consistency by adding more water if necessary, and set aside.
- Marinate the Shrimp: Toss the peeled and deveined shrimp with Thai soy sauce and fish sauce, ensuring they are evenly coated. Let it marinate while preparing the rest of the ingredients.
- Cook the Noodles: Soak Pad Thai noodles in warm water for about 15 minutes or until they are softened but still firm to the bite. Drain and set aside.
- Prepare the Stir-fry Base: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add minced garlic and shallots, sautéing until fragrant and golden brown.
- Add Tofu and Dried Shrimp: Add firm tofu slices and dried shrimp to the skillet, stirring gently to combine and lightly brown the tofu for about 2 minutes.
- Cook the Shrimp: Add the marinated shrimp to the pan and cook until they turn pink and are cooked through, about 2-3 minutes.
- Add the Eggs: Push the ingredients to one side of the pan, pour in the whisked eggs on the other side, and scramble until just set. Then mix everything together thoroughly.
- Combine Noodles and Sauce: Add the soaked noodles to the skillet, pour the prepared tamarind sauce over them, and toss gently to combine and heat through for 2-3 minutes. Ensure the noodles absorb the sauce evenly.
- Add Fresh Ingredients: Stir in the bean sprouts and garlic chives, cooking for an additional 1-2 minutes to retain their freshness and crunch.
- Finish with Peanuts: Remove from heat and sprinkle the crushed roasted peanuts on top.
- Serve and Garnish: Plate the Pad Thai and garnish with additional crushed peanuts, lime wedges, and dried chili flakes to taste. Serve immediately.
Notes
- Soaking noodles properly is crucial to ensure they cook evenly and have the right texture.
- Tamarind pulp can be substituted with tamarind paste diluted in water if pulp is unavailable.
- You can adjust the sweetness and saltiness of the sauce to your preference by adding more sugar or fish sauce.
- For vegetarian version, omit shrimp and fish sauce, and substitute oyster sauce with mushroom sauce.
- Use fresh garlic chives for authentic flavor; scallions can be used as a substitute.
Keywords: Pad Thai, Thai noodles, Shrimp Pad Thai, Street Food, Stir Fry, Tamarind Sauce, Easy Thai Recipe