Shrimp Pad Thai Recipe from Country Grocer


Shrimp Pad ThaiRecipe by Chef Heidi Fink Prep time 45 mins Cook time 10 mins Ready in 55 mins Yield Serves 4 A Thai cuisine classic, this authentic version gives you the key techniques and ingredients to create a delicious Pad Thai at home. Tips and substitutions are included. The ingredient list is long, but once everything is prepped, the cooking time is less than ten minutes. Ingredients Tofu and Noodles 227 g (8oz) dried rice stick noodles, size medium 340 g (12 oz) medium or firm tofu 5 ml (1 tsp) vegetable oil 1.5 ml (1/4 tsp) salt Sauce - step one 45 ml (3 Tb) dried tamarind paste (from a block) 185 ml (3/4 cup) boiling water TIP: these two ingredients can be replaced with 3/4 cup unsweetened pomegranate juice) Sauce - step two 60 ml (1/4 cup) fish sauce 15 ml (1 Tb) rice vinegar 45 ml (3 Tb) palm sugar OR granulated sugar 30 ml (2 Tb) sambal oelek OR other chili paste of choice 30 ml (2 Tb) vegetable oil Eggs and Shrimp 3 large eggs pinch salt 227 g (8 oz) medium shrimp, peeled 15 ml (1 Tb) vegetable oil Final ingredients for cooking stage All prepared ingredients, above (soaked noodles, roasted tofu, peeled prawns, sauce mixture, beaten eggs) 15 ml (1 Tb) vegetable oil 4 cloves garlic, minced 1 large shallot, minced (about 1/4 to 1/3 cup) Optional - 30 ml (2 Tb) thinly sliced salted radish Optional - 15 ml (1 Tb) small dried shrimp, chopped 60 ml (1/4 cup) roasted unsalted peanuts, chopped 750 l (3 cups) fresh crisp bean sprouts, rinsed and dried 6 chinese chives, sliced OR 3 green onions, green part only, sliced Garnish 60 ml (1/4 cup) roasted unsalted peanuts, chopped 4 chinese chives, sliced, OR 2 green onions, green part only, sliced 250 ml (1 cup) fresh crisp bean sprouts 125 ml (1/2 cup) chopped cilantro 2 limes, cut into wedges Directions TOFU: Preheat oven to 400°F (375°F if using convection). Chop the tofu into small cubes, place on a parchment-lined baking sheet, and drizzle with the oil and sprinkle with the salt. Use the parchment paper to gently flip the tofu cubes around so they are coated evenly with the oil and salt. Spread the tofu out into an even layer. Place in the oven and bake for about 15 minutes (10 to 12 minutes if using convection), until tofu is sizzling and light gold in spots. Remove from oven and set aside. NOODLES: Meanwhile, place rice noodles in a large bowl and cover with hot tap water. Let sit for 20-25 minutes, until noodles are softened and pliable, not mushy. They should feel like elastic bands without the stretch. If you are unsure when they are ready, pull them out of the water earlier rather than later. Drain and set aside. SAUCE STEP ONE: Meanwhile, use your hands to break the tamarind into tiny pieces. Place the tamarind in a bowl and cover with the ¾ cup boiling water. Let soak for 30 minutes. Strain through a sieve into another bowl, pressing the solids with the back of a spoon to extract as much of the tamarind pulp as possible. Scrape the underside of the sieve to get all the stuff that has collected there and place this in the bowl with the rest of the strained tamarind. Keep both the soaking water and the strained pulp. Discard the solids remaining in the sieve. SAUCE STEP TWO: Mix strained tamarind with the fish sauce, rice vinegar, sugar, sambal oelek and 2 tablespoons of the oil. This is your Pad Thai sauce. Set aside. SHRIMP: Heat a large skillet over medium-high heat. Add 2 teaspoons of the oil and swirl to coat bottom of pan. Add shrimp and cook for about 3 minutes, until just opaque and going a bit golden at the edges. They shouldn’t be fully cooked; they will cook more later on. Scrape onto a plate and set aside. EGGS: In a separate bowl, beat eggs with the pinch of salt. Return large skillet to the heat. Add 1 teaspoon of the oil, then add the eggs and cook, moving them around gently, until cooked very soft scrambled. Scrape into the egg bowl and set aside. Wash any remaining egg out of the pan and return to the heat. COOKING STAGE: Arrange ALL in the ingredients in bowls within reach of the stove before you start to cook. Make sure you are using the largest skillet you have, and that you have a good pair of tongs, as a well as a wooden spoon or heat-proof spatula. Have your serving platter ready as well! Add remaining tablespoon of oil and heat up. Now add the garlic and shallot and cook, stirring constantly, until light golden, about 1 minute. Add the drained noodles, and the optional dried shrimp and the salted radish. Use two wooden spoons or a good pair of tongs to combine everything well. Add sauce mixture and cook, stirring and tossing constantly, for one minute or so. Add ¼ cup of the peanuts, the partially cooked prawns, the baked tofu, the cooked egg (break it up first, if necessary), 3 cups of the bean sprouts, and the garlic chives or green onions to the pan and continue to cook and toss everything around for 2 or 3 more minutes, adding a bit of water to the pan, if necessary, to keep things from sticking. Noodles should be tender and silky. GARNISH: Transfer pad thai noodles to a serving platter and scatter with the remaining peanuts, scallions and all the cilantro. Garnish the top with the remaining bean sprouts and arrange lime wedges on the side. Make sure every eater has a few lime wedges to squeeze on their portion.

Directions

TOFU: Preheat oven to 400°F (375°F if using convection). Chop the tofu into small cubes, place on a parchment-lined baking sheet, and drizzle with the oil and sprinkle with the salt.
Use the parchment paper to gently flip the tofu cubes around so they are coated evenly with the oil and salt. Spread the tofu out into an even layer.
Place in the oven and bake for about 15 minutes (10 to 12 minutes if using convection), until tofu is sizzling and light gold in spots. Remove from oven and set aside.
NOODLES: Meanwhile, place rice noodles in a large bowl and cover with hot tap water. Let sit for 20-25 minutes, until noodles are softened and pliable, not mushy. They should feel like elastic bands without the stretch. If you are unsure when they are ready, pull them out of the water earlier rather than later. Drain and set aside.
SAUCE STEP ONE: Meanwhile, use your hands to break the tamarind into tiny pieces. Place the tamarind in a bowl and cover with the ¾ cup boiling water. Let soak for 30 minutes.
Strain through a sieve into another bowl, pressing the solids with the back of a spoon to extract as much of the tamarind pulp as possible. Scrape the underside of the sieve to get all the stuff that has collected there and place this in the bowl with the rest of the strained tamarind.
Keep both the soaking water and the strained pulp. Discard the solids remaining in the sieve.
SAUCE STEP TWO: Mix strained tamarind with the fish sauce, rice vinegar, sugar, sambal oelek and 2 tablespoons of the oil. This is your Pad Thai sauce. Set aside.
SHRIMP: Heat a large skillet over medium-high heat. Add 2 teaspoons of the oil and swirl to coat bottom of pan. Add shrimp and cook for about 3 minutes, until just opaque and going a bit golden at the edges. They shouldn’t be fully cooked; they will cook more later on. Scrape onto a plate and set aside.
EGGS: In a separate bowl, beat eggs with the pinch of salt. Return large skillet to the heat. Add 1 teaspoon of the oil, then add the eggs and cook, moving them around gently, until cooked very soft scrambled. Scrape into the egg bowl and set aside. Wash any remaining egg out of the pan and return to the heat.
COOKING STAGE: Arrange ALL in the ingredients in bowls within reach of the stove before you start to cook. Make sure you are using the largest skillet you have, and that you have a good pair of tongs, as a well as a wooden spoon or heat-proof spatula. Have your serving platter ready as well!
Add remaining tablespoon of oil and heat up. Now add the garlic and shallot and cook, stirring constantly, until light golden, about 1 minute.
Add the drained noodles, and the optional dried shrimp and the salted radish. Use two wooden spoons or a good pair of tongs to combine everything well.
Add sauce mixture and cook, stirring and tossing constantly, for one minute or so. Add ¼ cup of the peanuts, the partially cooked prawns, the baked tofu, the cooked egg (break it up first, if necessary), 3 cups of the bean sprouts, and the garlic chives or green onions to the pan and continue to cook and toss everything around for 2 or 3 more minutes, adding a bit of water to the pan, if necessary, to keep things from sticking. Noodles should be tender and silky.
GARNISH: Transfer pad thai noodles to a serving platter and scatter with the remaining peanuts, scallions and all the cilantro. Garnish the top with the remaining bean sprouts and arrange lime wedges on the side. Make sure every eater has a few lime wedges to squeeze on their portion.

Shrimp Pad ThaiRecipe by Chef Heidi Fink

Ingredients

Directions