Shrimp Pad Thai
Directions
- 1Marinate shrimp with oyster sauce, salt, and pepper (baking soda optional). Mix well and set aside.
- 2In a small bowl, combine water, tamarind paste, palm sugar, fish sauce, oyster sauce, dark soy sauce, and rice vinegar. Mix well and set aside.
- 3In a wok, heat cooking oil on high heat. Add marinated shrimp and cook until slightly charred. Remove from the pan.
- 4Add more oil to the wok, then sauté shallots and garlic for 15-20 seconds.
- 5Add fried tofu and sauté for another minute.
- 6Add uncooked Pad Thai noodles and pour the sauce over it. Toss and cook until noodles are wilted and cooked through (about 5-6 minutes).
- 7Add cooked shrimp, green onions, and mung bean sprouts. Toss well (about 1-2 minutes).
- 8Garnish with crushed peanuts and serve immediately.
Ingredients
- 14 oz Pad Thai rice stick noodles
- 1 lb shrimp, peeled and deveined
- 2 tbsp oyster sauce
- 0.25 tsp kosher salt
- 0.125 tsp ground black pepper
- 0.125 tsp baking soda
- 1 shallot or small red onion, thinly sliced
- 5 cloves garlic, finely minced
- 0.5 fried tofu or bean curd, cut into 1/4 inch pieces
- 2 cups mung bean sprouts, washed and rinsed
- 3 stalks green onions, cut into 2-3 inch pieces
- 0.5 cup peanuts, roasted and crushed
- 2 large eggs
- 2 tbsp cooking oil
- 0.75 cup water
- 3 tbsp tamarind paste
- 3.5 tbsp palm sugar or granulated sugar
- 2.5 tbsp fish sauce
- 2 tbsp dark soy sauce
- 0.5 tbsp rice vinegar
- 1 tsp chicken bouillon
Equipment
wokknifecutting boardmeasuring cupwooden spoonchopsticks