Stir-Fried Shrimp Pad Thai with Fresh Vegetables
This Stir-Fried Shrimp Pad Thai is a vibrant and flavorful dish that combines tender shrimp, fresh vegetables, and wide rice noodles all tossed in a deliciously balanced tamarind sauce. Inspired by a memorable cooking class with Chef Poolsin Krisananuwatara, this recipe emphasizes the balance of sweet, sour, and salty flavors that characterize traditional Thai cuisine. With fresh bean sprouts, green onions, and a sprinkle of crunchy peanuts, this one-dish meal is not only pleasing to the palate but also a feast for the eyes, perfect for gatherings or a delightful family dinner.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
rice noodles
1 (8 ounce) package (soaked in hot water)
vegetable oil
4 tablespoons (for cooking)
fresh shrimp
2 lbs (shelled and deveined)
eggs
4 (beaten)
garlic cloves
3 (minced)
onion
1 (finely chopped)
fried tofu
1 (8 ounce) package (sliced thin)
preserved white radish
1/4 cup (chopped and rinsed)
bean sprouts
1 lb (fresh)
green onions
10 (cut into 2-inch pieces)
unsalted peanuts
1/2 cup (chopped fine)
chili flakes
2 teaspoons (to taste)
lemon wedges
6 (for serving)
tamarind juice
8 tablespoons (or substitute with vinegar)
fish sauce
6 tablespoons (for seasoning)
brown sugar
8 tablespoons (for sweetness)
paprika
1 1/2 teaspoons (for color and flavor)
Instructions
1
1. Begin by soaking the rice noodles in hot water to cover for at least 30 minutes. After soaking, drain and set aside. Prepare the remaining ingredients so they are ready to use during cooking.
2
2. In a small saucepan, prepare the sauce by combining tamarind juice (or vinegar), fish sauce, brown sugar, and paprika. Stir well and heat over medium heat until boiling. Reduce to a simmer and cook for 10 minutes. Taste and adjust the balance of sweet, sour, and salty flavors as needed before setting aside.
3
3. In a large wok or non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble until just set. Remove the cooked eggs from the pan and set aside.
4
4. In the same wok, add another tablespoon of oil and sauté the shrimp along with 2 tablespoons of the prepared sauce. Cook for about 2 minutes or until shrimp turn pink, then remove from the heat and set aside.
5
5. Heat an additional tablespoon of oil, then add the chopped onion and minced garlic. Stir in 2 tablespoons of the sauce and cook until fragrant. Add the soaked rice noodles to the pan, stirring well and adding more sauce to keep the noodles moist; if they seem dry, sprinkle with a little water. Once mixed, remove the noodles from the pan and set aside.
6
6. In the clean wok, heat another tablespoon of oil and sauté the fried tofu, preserved white radish, and 1 teaspoon of chili flakes. Pour in the remaining sauce and stir to combine. Return the noodles to the wok, mixing thoroughly with the tofu mixture. Taste and adjust seasoning as necessary.
7
7. Gently fold in the cooked shrimp, bean sprouts, chopped green onions, and scrambled eggs. Lift and turn the noodles to evenly incorporate all ingredients without breaking the noodles.
8
8. Serve the Pad Thai on plates, garnished with lemon wedges, chopped peanuts, and additional chili flakes to taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Pad Thai recipe?
The primary protein is 2 lbs of fresh shrimp that have been shelled and deveined.
How should the rice noodles be prepared before cooking?
The 8-ounce package of rice noodles should be soaked in hot water for at least 30 minutes and then drained.
What ingredients are in the Pad Thai sauce?
The sauce is made by combining tamarind juice (or vinegar), fish sauce, brown sugar, and paprika.
Can I substitute tamarind juice in this recipe?
Yes, if you do not have tamarind juice, you can substitute it with an equal amount of vinegar.
How long does the sauce need to cook?
The sauce ingredients should be heated until boiling and then simmered for 10 minutes before use.
How many eggs are used in this dish?
This recipe requires 4 beaten eggs, which are scrambled until just set and then set aside.
What flavor profile does this recipe aim for?
The recipe emphasizes a balance of sweet, sour, and salty flavors characteristic of traditional Thai cuisine.
How much vegetable oil is required for the cooking process?
The recipe uses a total of 4 tablespoons of vegetable oil, added in 1-tablespoon increments throughout the different cooking stages.
What type of tofu is used in this Pad Thai?
The recipe calls for one 8-ounce package of fried tofu, sliced thin.
What is the purpose of adding paprika to the sauce?
Paprika is used to provide both color and flavor to the tamarind-based sauce.
How is the preserved white radish prepared?
A quarter cup of preserved white radish should be chopped and rinsed before being sautéed with the tofu.
When should the bean sprouts be added?
The fresh bean sprouts are gently folded into the wok at the very end of the process, along with the green onions and eggs.
How do you prevent the noodles from being too dry?
If the noodles seem dry while cooking, you can sprinkle them with a little water while stirring in the sauce.
What garnishes are recommended for serving?
The dish is garnished with lemon wedges, finely chopped unsalted peanuts, and additional chili flakes to taste.
Who inspired this specific Stir-Fried Shrimp Pad Thai recipe?
The recipe was inspired by a cooking class with Chef Poolsin Krisananuwatara.
How should the green onions be cut?
The green onions should be cut into 2-inch pieces before being added to the stir-fry.
How long do the shrimp take to cook in the wok?
The shrimp are sautéed for about 2 minutes, or until they turn pink.
How much brown sugar is used for sweetness?
The recipe requires 8 tablespoons of brown sugar.
What is the recommended spice level?
The recipe suggests 2 teaspoons of chili flakes, though this should be adjusted to personal taste.
What aromatics are sautéed before adding the noodles?
One finely chopped onion and three minced garlic cloves are sautéed until fragrant.
How many peanuts are needed for the garnish?
One-half cup of finely chopped unsalted peanuts is used for garnishing.
What is the best way to incorporate the final ingredients?
You should gently lift and turn the noodles to evenly incorporate the shrimp, sprouts, onions, and eggs without breaking the noodles.
How much fish sauce is needed for seasoning?
The recipe calls for 6 tablespoons of fish sauce.
What type of pan is best for this recipe?
A large wok or a non-stick skillet is recommended for cooking this dish.
How much tamarind juice is included in the sauce?
The recipe uses 8 tablespoons of tamarind juice.
Are the peanuts salted or unsalted?
The recipe specifically calls for unsalted peanuts.
How many lemon wedges should be prepared?
The recipe suggests preparing 6 lemon wedges for serving.
How many garlic cloves are required?
Three garlic cloves, minced, are required for the stir-fry.
Is this dish served hot or cold?
It is a stir-fried dish intended to be served hot immediately after preparation.
How much bean sprouts should I use?
The recipe calls for 1 lb of fresh bean sprouts.