Authentic Shrimp Pad Thai
ID: 62c06c29...
An authentic and flavorful Shrimp Pad Thai made with classic ingredients like tamarind concentrate, palm sugar, and fish sauce. Cooked in a carbon steel wok over high heat, this dish achieves the perfect chewy noodle texture and balanced sweet, sour, and salty flavors.
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🍳 Cooking Flow
Simmer the Pad Thai sauce ingredients in a wok until smooth, then set aside in a bowl. → Soak the rice noodles in cold water for 2 hours, and pan-fry the tofu and shrimp in the wok. → Sauté the aromatics (garlic, scallion whites, dried shrimp, pickled radish) and scramble the eggs in the wok. → Add the drained noodles, sauce, cooked tofu, and shrimp, tossing over high heat. → Mix in scallions, peanuts, and bean sprouts, finish with lime juice and chili powder, then plate with fresh garnishes.
Cooking Steps
Brief Cooking Order
Simmer the Pad Thai sauce ingredients in a wok until smooth, then set aside in a bowl. → Soak the rice noodles in cold water for 2 hours, and pan-fry the tofu and shrimp in the wok. → Sauté the aromatics (garlic, scallion whites, dried shrimp, pickled radish) and scramble the eggs in the wok. → Add the drained noodles, sauce, cooked tofu, and shrimp, tossing over high heat. → Mix in scallions, peanuts, and bean sprouts, finish with lime juice and chili powder, then plate with fresh garnishes.
Introduction
An authentic and flavorful Shrimp Pad Thai made with classic ingredients like tamarind concentrate, palm sugar, and fish sauce. Cooked in a carbon steel wok over high heat, this dish achieves the perfect chewy noodle texture and balanced sweet, sour, and salty flavors.
Step 1
Measure out and prep the Pad Thai sauce ingredients: fish sauce, tamarind juice concentrate, Thai sriracha, minced palm sugar, and lime juice.
Step 2
Heat up the dry wok, then pour in the sauce ingredients. Stir and simmer over low-medium heat until the palm sugar is fully reduced and the sauce is smooth without clumps. Pour into a bowl and set aside.
Step 3
Soak the rice stick noodles in a bowl of cold water inside the fridge for about 2 hours until soft and flexible.
Step 4
Prep the proteins: cut the tofu into small bite-sized cubes, and ensure the raw shrimp is peeled and deveined.
Step 5
Heat oil in the wok. Fry the tofu cubes first until all sides are golden brown and crispy, then remove. Next, sear the shrimp until pink and cooked through, then remove and set aside with the tofu.
Ingredients List
Important Notes
Soak the noodles in cold water instead of boiling them. Boiling makes rice noodles too mushy for stir-frying, whereas cold-soaking yields the ideal chewy texture.
Using authentic Thai sriracha is recommended because it is sweeter and less intensely spicy than Western-style sriracha, helping to balance the sauce.
Microwave the hard palm sugar puck briefly to soften it, making it much easier to chop and dissolve.
Add the bean sprouts at the very end of cooking to keep them crisp and crunchy.
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