Shrimp Pad Thai
The secret to this dish is timing. Once your noodles are in the pan, you are working in seconds rather than minutes.
Prepare your mise en place
Because the stir-fry happens at high heat, you must have all ingredients measured and ready next to the stove before you turn on the flame.
- Wok or large heavy-bottomed skillet
- Tongs
- Small mixing bowl
What goes in.
- 4 ozdried flat rice noodles
- 8-10large shrimp, peeled and deveined
- 2 tbsptamarind concentrate
- 2 tbspfish sauce
- 2 tbsppalm sugar, finely chopped
- 2eggs, lightly beaten
- 1 cupfresh bean sprouts
- 1/2 cupgarlic chives, cut into 2-inch lengths
- 1/4 cuproasted peanuts, crushed
- 2shallots, minced
- 2 tbspneutral oil
Soak, don't boil
Submerge the rice noodles in warm tap water for 20-30 minutes until they are opaque and flexible. If they turn translucent or break before hitting the pan, they have soaked too long.
The method.
Mix the sauce
Whisk tamarind, fish sauce, and palm sugar in a small bowl until the sugar dissolves.
Sear the shrimp
Heat 1 tablespoon of oil in a wok over high heat. Sear shrimp until just opaque, about 1 minute per side. Remove and set aside.
Fry aromatics
Add remaining oil and shallots to the wok. Cook until fragrant and pale gold.
Toss noodles
Add the soaked noodles and a splash of water to the wok. Stir-fry for 1 minute until they soften.
Combine
Pour the sauce over the noodles. Push them to the side, pour in the beaten eggs, and scramble them quickly before folding the noodles back over.
Finish
Toss in the shrimp, bean sprouts, and chives. Remove from heat immediately so the sprouts retain their snap.
Other turns to take.
Extra Heat
Add one tablespoon of dried chili flakes alongside the shallots.
Tofu addition
Add 1/2 cup of firm, cubed tofu when sautéing the shallots for added texture.
When it doesn't go to plan.
Never overcrowd the wok; if you are doubling the recipe, cook it in two batches.
Serve with a lime wedge on the side; the acidity is necessary to cut through the richness of the sauce.
If the noodles seem too dry during the final toss, add water one tablespoon at a time.
The ones that keep coming up.
Why are my noodles clumping together?
The wok likely wasn't hot enough, or there wasn't enough oil. Ensure the surface is smoking slightly before adding the noodles.
Can I use white sugar instead of palm sugar?
You can, though the result will be thinner in texture and lack the slight molasses note of palm sugar.
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