Shrimp Pad Thai Noodles

Name: Shrimp Pad Thai Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 4 tablespoons oil; 4 shallots, minced; 12 to 16 fresh shrimp, peeled and deveined; 4 eggs; 8 oz (250 g) dried rice stick noodles (kway teow or hofun), soaked in warm water until soft and drained; 8 oz (250 g) dried rice stick noodles (kway teow or hofun), soaked in warm water until soft and drained; 8 oz (250 g) dried rice stick noodles (kway teow or hofun), soaked in warm water until soft and drained; 1 teaspoon dried chili flakes or ground red pepper; 1 teaspoon dried chili flakes or ground red pepper; 4 cups (7 oz/200 g) bean sprouts; 1 small bunch garlic chives (gu cai), cut into lengths; 1 small bunch garlic chives (gu cai), cut into lengths; 4 tablespoons ground roasted peanuts; 2 limes, halved, to serve; 1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice; 1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice; 1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice; 2 tablespoons shaved palm sugar or dark brown sugar; 2 tablespoons shaved palm sugar or dark brown sugar; 2 tablespoons fish sauce; ½ teaspoon ground white pepper; Pinch of salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

This dish may also be prepared with meat or mixed seafood instead of shrimp. Simply substitute 10 oz (300 g) mixed seafood, chicken, pork, or beef.

Ingredients

4 tablespoons oil
4 shallots, minced
12 to 16 fresh shrimp, peeled and deveined

Asia
Thailand
Fish course
Pescatarian
Pasta
South East Asia

Method

Combine all the Sauce ingredients in a saucepan. Cook for 1 to 2 minutes over medium heat, stirring constantly, until the sugar is dissolved. Set aside.
Heat the oil in a wok over medium heat. Add the shallots and stir-fry for about 1 minute until fragrant. Add the shrimp and stir-fry until pink. Reduce the heat and add the eggs. Mix well and add the rice noodl