Pad Thai With Shrimp

Ingredients

Sauce:

• ½ cup tamarind paste or 115 grams

• ½ cup palm sugar or granulated sugar or 100 grams

• ½ cup fish sauce or 115 grams

Pad Thai:

• 8 ounces rice stick noodles (hydrated and strained)

• 12 jumbo shrimp

• 4 small shallots, finely chopped

• 4 cloves garlic, minced

• 3 eggs

• 1 bunch of scallions, cut into 3 inch pieces

• 1 package of bean sprouts

• ½ cup water or 115 grams for deglazing noodles as needed

• 4 tablespoons crushed peanuts or 60 grams

• Red chili flake

• Lime wedges to taste

• Peanut Oil or vegetable oil (for the sauteing of the noodles)

• (optional) 2 tbs chopped preserved radish or 30 grams

Instructions

For the Sauce:

Combine sauce ingredients in a pan and bring to a boil, reduce heat to low and cook for 10 min. Sauce should thicken to coat the back of a spoon and the sugar needs to be melted. Set aside.

For the noodles and shrimp:

Soak the noodles in warm water for 45 min and strain.

Heat some peanut or canola oil over medium heat just enough to coat the bottom for saute. 

Combine shallots, garlic, shrimp, green onions, half of the bean sprouts and noodles. Cook for 3-5 minutes. Don't stir too much or the food won’t cook. 

Add your sauce.

Add ¼ cup water as needed for deglazing so your noodles don’t start to stick and your sauce doesn’t burn.  If the sauce starts to evaporate and burn, add a little water, continue to add a little bit of water and then turn etc.

Once noodles are cooked, cook the eggs separately either in the pan or in another pan taking care not to commingle the rice noodles and the egg. You can combine the eggs and the noodles once the eggs are cooked.

Then, add the remaining half of the bean sprouts, the crushed peanuts, the chopped preserved radish and chili flake or sriracha to taste if you want heat.

Enjoy!