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–+ servings

Shrimp Pad Thai

If at first you don't succeed at making a great dinner, thai and thai again. This exotic dish hardly skimps on the flavor. Enjoy international cuisine prepared in the comfort of your own kitchen. It's shrimply delicious.
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Course Fish and Seafood, Pasta, Pasta, Rice & Grains, Seafood
Cuisine Asian, International Dishes
Servings 4 servings
Calories 12064.03 kcal

Ingredients
  

  • 8 tablespoon(s) palm sugar
  • 6 teaspoon(s) light brown sugar
  • 9 teaspoon(s) lime juice
  • 1 1/2 ounce(s) tamarind paste
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) paprika
  • 3 tablespoon(s) Asian fish sauce
  • 1 tablespoon(s) rice vinegar
  • 1/2 floz water
  • 1 tablespoon(s) minced cilantro leaves
  • 2 teaspoon(s) minced garlic
  • 67/100 tablespoon(s) minced Thai green chilies or small fresh green Mexican chilies
  • 8 ounce(s) dried rice noodles, linguine-sized
  • 32 floz water
  • 5 cup(s) Vegetable oil or peanut oil for deep-frying
  • 2 ounce(s) firm tofu, well drained, cut into 1/2-inch cubes
  • 1 tablespoon(s) unsalted butter
  • 1 egg, beaten
  • 1/50 cup(s) milk
  • 2 tablespoon(s) peanut oil
  • 33/100 tablespoon(s) minced green chilies
  • 33/100 tablespoon(s) chopped shallots
  • 1 teaspoon(s) minced ginger
  • 4/25 tablespoon(s) minced lemongrass
  • 1 tablespoon(s) kaffir lime leaf, or 2-by-1/2-inch strip lime zest
  • 1 tablespoon(s) chopped cilantro leaves, plus sprigs for garnish
  • 16 ounce(s) fresh shrimp, deveined
  • 1/2 cup(s) bean sprouts
  • 1/4 cup(s) thinly sliced green onion, for garnish
  • 2 tablespoon(s) chopped dry-roasted peanuts
  • 2 lime wedges, for garnish

Instructions
 

  • Make the Lime-Tamarind Sauce: In a small saucepan, combine the sugar, lime juice, tamarind paste, salt and paprika.
  • Over medium-high heat, bring to a boil, stirring frequently.
  • Continue boiling and stirring just until the sauce reduces slightly.
  • Set aside to cool.
  • Reserve.
  • Make the Garlic-Chili Sauce: In a small, non-reactive bowl, stir together the fish sauce, rice vinegar, water, sugar, cilantro, garlic and chilies.
  • Reserve.
  • For the noodles, put the rice noodles in a bowl filled with the cold water and leave them just until softened, no more than a few minutes.
  • Drain and reserve.
  • (This can be done several hours ahead).
  • About 30 minutes before serving, heat about 1 inch of the vegetable oil in a medium saucepan or wok over medium-high heat.
  • Add the tofu cubes and deep-fry until golden, 1 to 2 minutes.
  • Remove with a slotted spoon or wire skimmer, drain on paper towels, and set aside to cool.
  • Reserve.
  • In a small skillet, heat the butter over medium heat.
  • Cook the scrambled egg until it forms soft, moist curds.
  • Transfer to a plate and set aside to cool.
  • Chop coarsely and reserve.
  • Heat a wok over high heat.
  • Add the 2 tbsp peanut oil.
  • When it's almost smoking-hot, add the chilies, shallots, ginger, lemongrass, kaffir lime, chopped cilantro and shrimp; stir-fry until the shrimp gain pink color, about 2 minutes.
  • Add the noodles, half of the bean sprouts, the fried tofu, the scrambled egg, and both sauces.
  • Continue stir-frying until the noodles have separated, heated through, and are glazed with the sauce and mixed with the other ingredients, 1 to 2 minutes more.
  • Transfer the noodles to a serving plate.
  • Top with the remaining bean sprouts, cilantro sprigs, green onions and peanuts.
  • Serve with lime wedges to squeeze over the noodles.

Nutrition

Calories: 12064.03kcalCarbohydrates: 316.79gProtein: 127.86gFat: 1152.82gSaturated Fat: 97.92gCholesterol: 1150.98mgSodium: 11161.39mgFiber: 11.8gSugar: 55.18g
Keyword Butter, Lemon, Vegetables
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