Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

Name: Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai, Asian
Ingredients: 5 oz / 150 g dried Pad Thai rice noodles ((Note 1)); 4 tbsp vegetable oil; 12 raw shrimp ((prawns), shelled and deveined (Note 2)); 1 small red shallot (, finely sliced (Note 3)); 3 oz / 80 g firm tofu (, cut into small matchsticks); 1.75 oz / 50 g dried shrimp ((Note 4)); 1/4 cup fish sauce; 2 tbsp palm sugar ((or brown sugar)); 2 tbsp tamarind puree ((Note 5)); 1 tsp white vinegar; 1/2 tsp + chili powder (, to taste (Note 6)); 2 eggs (, lightly beaten); 1.5 oz / 45 g roasted unsalted peanuts (, finely ground); 5 oz / 150 g bean sprouts; 2 tbsp garlic chives (, cut into 3/4" / 2cm lengths); 1 tsp white sugar; Lime wedges (, to serve)

Instructions

Prep:10minCook:10min

This is an authentic recipe for Pad Thai from the Spice I Am cookbook, one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. For something more like what you get at mainstream Thai restaurants, use this Everyday Pad Thai recipe.

Updated at: Thu, 21 Nov 2024 15:49:42 GMT