Shrimp Pad Thai
Shrimp Pad Thai is a stir-fry noodle dish with that special balance of sweet, spicy, salty and sour that is uniquely Thai. Try it!
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Servings: 4 people
Ingredients
SAUCE
- 1-1½ tablespoon tamarind concentrate
- ¼ cup gluten free chicken stock
- 3 tablespoon fish sauce
- 1 tablespoon gluten free soy sauce
- ½-1 teaspoon chile sauce
- ⅛ teaspoon ground pepper
- ⅛ teaspoon ground pepper
- 3-4 tablespoon brown sugar
PAD THAI
- 8 oz wide rice noodles
- 1 boneless chicken breast, cut into small pieces
- 1 tablespoon gluten free soy sauce
- 12-15 medium raw shrimp, shells removed
- 2 tablespoon vegetable oil
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger root
- 1-2 fresh Thai chilies, sliced
- 1 egg
- 2 cups fresh bean sprouts
TOPPINGS
- ¼ cup chopped fresh cilantro
- ⅓ cup salted peanuts, chopped
- 1 lime, cut into 4 wedges
Instructions
SAUCE
- Make the sauce and set aside.
PREP NOODLES and CHICKEN
- Place rice noodles in a large bowl and pour boiling water over them. Let sit for 5 minutes until soft and almost cooked through. Drain and set aside.
- Toss chicken with 1 tablespoon soy sauce. Set aside.
COOK PAD THAI
- Heat 2 tablespoon oil in wok over medium-high heat. Add green onion, garlic, ginger and chiles. Stir-fry 1 minute.
- Add chicken and stir-fry 2 minutes. Add shrimp and stir-fry another 2 minutes.
- Push all ingredients up the sides of the wok making room in the center. Break the egg right into the wok and quickly stir-fry to scramble, about 1 minute.
- Mix everything together then add noodles. Pour on half the Pad Thai sauce and stir together (I like to use a pasta server and a flat scraper).
- Add the remaining sauce as the wok dries out and continue cooking until the sauce is gone and the noodles are fully cooked, about 5 minutes. If the noodles are not cooked enough add 1 tablespoon of water and stir-fry for another minute.
- Turn off the heat and mix in 2 cups bean sprouts.
SERVING
- Divide Pad Thai among 4 bowls. Divide the second amount of bean sprouts, peanuts, cilantro and a lime among the bowls. These complete the taste and are all meant to be eaten.
Notes
Fish sauce is used like a condiment in almost every Thai dish, just as salt and soy sauce are used in other cuisines. If you haven't used it's essential. Buy it and use but don't smell it. You'll be happy someone told you that.
Yes, there is a Vegan Fish Sauce Substitute for your friends who have a fish allergy or are vegan and I swear you cannot tell the difference. Everyone can enjoy all the Thai and Vietnamese dishes you can think of.