If you love Pad Thai, today I have a quick & simple Pad Thai recipe to share with you. Pad Thai must have 3 main flavours: Sweet, sour, and salty (not that salty, you know what I mean).
After you have tried my recipe, feel free to come back and leave a comment how's going with it 🥡
For 2 serving
- 12 fresh shrimps (or a choice of pork, chicken, beef, or tofu)
- 90 g. or about 2 handfuls of dry rice noodle (soak the noodle in hot boiling water with lid on for about 3-5 mins.)
- About 1 handful fresh bean sprouts
- About 1/2 handful grated carrot
- 2 tbsp chopped green onion (1")
- 4-6 tbsp fish sauce
- 1 cup tamarind sauce or 3 tsp vinegar
- 4 tbsp palm sugar or 2 tbsp sugar
- 2 cloves of garlic, crushed and roughly chopped
- 2 eggs, whisked in a bowl ready
- 2-3 tbsp cooking oil
For serving and garnishing (optional):
- 1 lime, cut in wedges
- 2 tsp or tbsp crushed peanuts
- 2 tsp or tbsp sugar
- 2 tsp or tbsp ground chili
- 4 whole green onions, cut the ends and the tips off
- Heat the frying pan or wok over medium low heat, add tamarind sauce and palm sugar, gently stir until they melt and blend well together. Then add fish sauce, and stir gently to blend everything well together again, and until it boils once more. Turn off the heat, remove from the heat, and transfer the Pad Thai sauce into a small bowl.
- Use a new frying pan or wok or just clean the one that you've just used to make the Pad Thai sauce, heat the wok over medium heat, add cooking oil, when the oil begins to warm lower the heat and add garlic, stir-fry it until it begins to turn golden-brown and fragrant
- Add shrimps, increase the heat to medium hot, stir-fry the shrimps quickly until about half cooked, then add eggs. Stir-fry everything gently together so you don't break the eggs too much for about a minute, or until the shrimps and eggs are about 80% finished.
- Add noodle and Pad Thai sauce you have made earlier, stir-fry everything together for about 1-2 minutes, or until the noodle is soft and coated well in sauce. If there isn't enough sauce to soften the noodle, you can add a little more water.
- Add bean sprouts, green onion, and carrots, and stir-fry everything quickly for about half a minute, just to mix everything together. The key thing is that the vegetables should still remain fresh and crisp.
- Turn off the heat, remove from the heat, and serve it straight away on 2 separate serving plates. On each plate, garnish it with a few stalks of green onion, a wedge of lime, crushed peanuts, sugar, and ground chili on the side if you like it hot & sweet, then sprinkle some fresh bean sprouts on top.
- Before eating, just squeeze the lime on top of the Pad Thai, then mix everything together. Enjoy!
Shrimp Pad Thai