Shrimp Pad Thai

Sauteed shrimp, and gummy rice noodles tossed in a tamarind-based sauce that is slightly sweet and tangy. Best served with bean sprouts and garnished with fresh squeezed lime, garlic chives and chopped peanuts.
Course Main Course
Cuisine Thai
Servings 4 Servings

Ingredients
  

  • 12 raw jumbo shrimp peeled & deveined
  • 3 tablespoons fish sauce
  • 3 tablespoons oil
  • ½ yellow onion julienned
  • 3 cloves garlic minced
  • ½ teaspoon red chili flakes or 2 red Thai chilis
  • 1/4 cup tamarind paste pits and shells removed
  • 3 tablespoons palm or raw sugar
  • 1 cup water additional as needed
  • 2 eggs beaten
  • 3 tablespoons lime additional for garnish
  • 2 garlic chives julienned additional for garnish
  • 2 cups bean sprouts
  • ¼ cup finely chopped salted peanuts

Instructions
 

  • In a bowl, season the shrimp with fish sauce, tossing the shrimp in the liquid to coat. Strain off additional fish sauce and reserve for later use. Preheat a sauté pan or wok over moderate heat and transfer the seasoned shrimp to the pan. Brown and fully cook the shrimp on both sides. Remove from the pan and set aside.
  • Pour the oil into the pan along with the onion, garlic and chili flakes. Cook to soften, but not brown. Add the palm sugar, tamarind and reserved fish sauce. Slowly add the water, stirring to dissolve the sugar. Once the sugar is dissolved add the noodles. Cook the noodles in the liquid until soft but slightly chewy. Add additional water little by little as needed to cook the noodles. Push the noodles to one side of the pan, then pour the egg into the open space. Scramble the eggs until nearly cooked, then mix them into the noodles. Add the garlic chives, cooked shrimp, and sprinkle with lime juice, stirring to combine. Remove from heat and serve warm with additional garlic chives, beansprouts, limes and chopped peanuts.
Keyword Rice Nooldes, Tamarind, Thai Food