Shrimp Pad Thai with Authentic Pad Thai Sauce
ID: 03ad9eaa...
A classic and authentic Thai street food dish featuring stir-fried rice noodles with a perfectly balanced sweet, sour, and savory tamarind sauce, topped with jumbo shrimp, tofu, peanuts, and fresh chives.
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🍳 Cooking Flow
Prepare the authentic Pad Thai sauce by simmering caramelized palm sugar, tamarind liquid, and fish sauce. → Soak the rice noodles and prep all fresh aromatics, proteins, and garnishes. → Sear the shrimp in the wok, remove them, then stir-fry the aromatics, tofu, dried shrimp, and radish. → Stir-fry the noodles with water and the Pad Thai sauce, then scramble in an egg. → Toss with peanuts, bean sprouts, and chives, turn off heat, and serve with fresh lime.
Cooking Steps
Brief Cooking Order
Prepare the authentic Pad Thai sauce by simmering caramelized palm sugar, tamarind liquid, and fish sauce. → Soak the rice noodles and prep all fresh aromatics, proteins, and garnishes. → Sear the shrimp in the wok, remove them, then stir-fry the aromatics, tofu, dried shrimp, and radish. → Stir-fry the noodles with water and the Pad Thai sauce, then scramble in an egg. → Toss with peanuts, bean sprouts, and chives, turn off heat, and serve with fresh lime.
Introduction
A classic and authentic Thai street food dish featuring stir-fried rice noodles with a perfectly balanced sweet, sour, and savory tamarind sauce, topped with jumbo shrimp, tofu, peanuts, and fresh chives.
Step 1
Prepare the tamarind liquid by soaking tamarind pulp in 2 cups of boiling hot water for 30 minutes. Mash the pulp well to dissolve, then strain and discard the solids.
Step 2
Melt the shaved palm sugar in a pan over medium heat until it caramelizes slightly. Pour in the tamarind liquid, fish sauce, and roasted chili flakes. Simmer for 5 minutes, let it cool, and store the sauce in a jar.
Step 3
Soak the rice stick noodles in room temperature water for 1.5 hours until they are soft, flexible, and opaque.
Step 4
Prep the remaining ingredients: slice garlic chives into 2-3 inch pieces, mince shallots and garlic, crush roasted peanuts, chop the sweetened radish, cube the pressed tofu, and roughly chop the dried shrimp.
Step 5
Heat 3 tbsp of oil in a wok. Sear the jumbo shrimp for about 2 minutes per side until cooked through, then remove them to prevent overcooking.
Ingredients List
Important Notes
Prep all ingredients in advance as the actual stir-frying process is very fast (about 7-10 minutes).
Cook only 1 or 2 servings of Pad Thai at a time to maintain control over noodle texture and avoid mushiness.
Ensure windows are open when making the sauce as boiling fish sauce has a very strong aroma.
The Pad Thai sauce can be stored in the refrigerator for up to 3 months and will thicken as it cools.
Turning off the heat right after adding the bean sprouts and chives allows the residual heat to cook them, preserving their crisp texture.
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