Name: CHPSTX Asian Eaterys Shrimp Pad Thai Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz dry rice noodles (wide, 1/4-inch); 1 lb large shrimp, peeled and deveined; 2 tbs neutral oil (vegetable, canola, or peanut); 2 each eggs; 3 tsp garlic, minced; 1 each shallot, thinly sliced; 2 cups bean sprouts; 3 each scallions, trimmed and sliced into 1-inch pieces; 1 oz roasted unsalted peanuts, crushed; 4 each lime wedges (for serving); 0.25 cups fresh cilantro leaves (optional, for garnish); 0.5 tsp red chili flakes or Thai bird chile, sliced (optional, to taste); 3 tbs fish sauce; 2 tbs tamarind concentrate or tamarind paste; 2 tbs palm sugar or brown sugar; 1 tbs low-sodium soy sauce; 0.5 cups water (for sauce and soaking noodles); 0.25 tsp ground white pepper (optional)

Method

Pad Thai

Prep noodles and sauce

Place the rice noodles in a large bowl. Pour 2 to 3 cups of very hot tap water or just-boiled water over the noodles to cover and let soak 8–10 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside. In a small bowl whisk together fish sauce, tamarind concentrate, palm or brown sugar, soy sauce and 1/2 cup water until sugar dissolves; taste and adjust to a balance of salty, sour and sweet (should be tangy-salty-sweet). If using white pepper or chili flakes, add now.

Prep shrimp and aromatics

Pat shrimp dry with paper towels and lightly season with a pinch of salt. Mince the garlic and thinly slice the shallot. Slice scallions into 1-inch pieces and crush the peanuts roughly. Rinse and drain bean sprouts and set aside. Cut lime into wedges.

Heat wok and cook shrimp

Heat a wok or large nonstick skillet over high heat until very hot. Add 1 tablespoon of oil and swirl to coat. Add the shrimp in a single layer and stir-fry 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate and set aside to avoid overcooking.

Scramble eggs and aromatics

Add the remaining 1 tablespoon oil to the hot wok. Add the minced garlic and sliced shallot and stir for 20–30 seconds until fragrant but not browned. Push the aromatics to one side, crack in the eggs and let them set briefly, then scramble quickly until just cooked through.

Combine noodles, sauce and shrimp

Add the drained noodles to the wok and toss quickly to combine with the eggs and aromatics. Pour the prepared sauce over the noodles and toss or stir-fry using tongs or two spatulas to evenly coat and heat through, about 1–2 minutes. Add the cooked shrimp back to the wok and continue tossing until everything is hot and the noodles are tender but not mushy. If mixture seems dry or sauce too concentrated, add up to 1–2 tablespoons warm water to loosen and continue tossing.

Add fresh ingredients

Fold in the bean sprouts and most of the scallions, reserving some scallions for garnish. Stir just until the sprouts begin to wilt, about 30 seconds.

Finish and serve

Turn off the heat and transfer Pad Thai to a serving platter or individual plates. Sprinkle crushed peanuts, remaining scallions, cilantro (if using) and red chili flakes on top. Serve immediately with lime wedges on the side for squeezing over each portion.