Name: Lung Yai Thai Tapas Pad Thai Shrimp Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried rice noodles (medium width, 1/4-inch); 3 tbsp tamarind paste; 3 tbsp fish sauce; 2 tbsp palm sugar (or light brown sugar); 1 tbsp rice vinegar; 1 cup water (for sauce and soaking noodles); 1 lb raw large shrimp, peeled and deveined (tails optional); 4 oz firm tofu, pressed and cut into 1/2-inch cubes; 2 tbsp vegetable oil (divided); 3 cloves garlic, minced; 1 medium shallot, thinly sliced; 2 large eggs; 2 cups bean sprouts; 3 stalks scallions, sliced into 1-inch pieces; 1 tsp red chili flakes or Thai bird chiles, chopped; 1 /4 roasted peanuts, coarsely chopped; 1 whole lime, cut into wedges; 2 tbsp fresh cilantro leaves (optional)

Place rice noodles in a large bowl and cover with warm (not boiling) water to soften. Soak for 20-25 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside, tossing gently so they don't stick.

Prepare noodles

In a small bowl whisk tamarind paste with 1/4 cup warm water until smooth. Add fish sauce, palm sugar, rice vinegar and remaining 3/4 cup water; stir until sugar dissolves. Taste and adjust balance — it should be tangy-salty-sweet. Reserve at room temperature.

Make sauce

Pat shrimp dry with paper towels and season lightly with a pinch of salt. Toss tofu cubes gently in a little cornstarch if desired (not listed) to help browning. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat.

Prep shrimp and tofu

Add tofu to the hot wok and fry until golden on all sides, about 2-3 minutes per side; remove to a plate. Add another 1 teaspoon oil if the pan is dry, then add shrimp and cook 1-2 minutes per side until just pink and opaque. Remove shrimp to the plate with tofu.

Cook tofu and shrimp

Return wok to high heat and add remaining 1/2 tablespoon oil if needed. Add minced garlic and sliced shallot; stir-fry 30 seconds until fragrant but not burnt. Push aromatics to one side, crack in eggs and scramble gently, cooking until just set.

Aromatics & eggs

Add drained noodles to the wok, pour the prepared sauce over them and quickly toss (use tongs or two spatulas) to coat and heat through, about 1-2 minutes. Add cooked tofu and shrimp back to the wok along with bean sprouts, sliced scallions, and chili flakes. Stir-fry 1-2 minutes more until everything is heated and the noodles have absorbed the sauce. If mixture seems dry, add 1-2 tablespoons water.

Combine noodles, sauce, and vegetables

Transfer Pad Thai to serving plates. Sprinkle with chopped roasted peanuts and cilantro if using. Serve immediately with lime wedges to squeeze over each portion. Offer extra chili flakes or fish sauce at the table.

dried rice noodles (medium width, 1/4-inch)

tamarind paste

fish sauce

palm sugar (or light brown sugar)

rice vinegar

water (for sauce and soaking noodles)

raw large shrimp, peeled and deveined (tails optional)

firm tofu, pressed and cut into 1/2-inch cubes

vegetable oil (divided)

garlic, minced

shallot, thinly sliced

eggs

bean sprouts

scallions, sliced into 1-inch pieces

red chili flakes or Thai bird chiles, chopped

roasted peanuts, coarsely chopped

lime, cut into wedges

fresh cilantro leaves (optional)

Pad Thai Shrimp

Make Pad Thai Shrimp Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Pad Thai Shrimp Recipe

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