by mtlabor
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mtlabor's Notes:
3 tablespoons fish sauce Ask a question about this ingredient
1 tablespoon rice vinegar Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
4 tablespoons vegetable oil Ask a question about this ingredient
1-2 tablespoon tamarind concentrate Ask a question about this ingredient
8 ounces thick rice noodles Ask a question about this ingredient
2 eggs Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1 pound medium shrimp, peeled and deveined Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
1 jalapeno, seeded and minced Ask a question about this ingredient
small handful honey roasted peanuts, chopped Ask a question about this ingredient
small handful cilantro, chopped Ask a question about this ingredient
In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
Ask a question about this stepSoak the rice noodles in hot tap water for about 20 minutes, or until they start to soften but not fully tender. Drain and set aside.
Ask a question about this stepBeat the eggs with a pinch of salt in a small bowl and set aside. (There's lots of things to set aside, aren't there? Makes it easier in the end because the cooking of this dish is fairly quick)
Ask a question about this stepIn a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the shrimp and season with salt and pepper. Cook for about 2 to 3 minutes, or until the shrimp start to turn pink with browned edges. Remove shrimp and set aside.
Ask a question about this stepAdd remaining 1 tablespoon of oil to skillet. Add garlic, shallot, and jalapeno. Cook over medium heat and stir continuously for about 1 minute. Add eggs to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the rice noodles and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
Ask a question about this stepAdd 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes.
Ask a question about this stepDish out onto hot plates and top with remaining peanuts and garnish with cilantro.
Ask a question about this step3 tablespoons fish sauce Ask a question about this ingredient
1 tablespoon rice vinegar Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
4 tablespoons vegetable oil Ask a question about this ingredient
1-2 tablespoon tamarind concentrate Ask a question about this ingredient
8 ounces thick rice noodles Ask a question about this ingredient
2 eggs Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1 pound medium shrimp, peeled and deveined Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
1 jalapeno, seeded and minced Ask a question about this ingredient
small handful honey roasted peanuts, chopped Ask a question about this ingredient
small handful cilantro, chopped Ask a question about this ingredient
In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
Ask a question about this stepSoak the rice noodles in hot tap water for about 20 minutes, or until they start to soften but not fully tender. Drain and set aside.
Ask a question about this stepBeat the eggs with a pinch of salt in a small bowl and set aside. (There's lots of things to set aside, aren't there? Makes it easier in the end because the cooking of this dish is fairly quick)
Ask a question about this stepIn a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the shrimp and season with salt and pepper. Cook for about 2 to 3 minutes, or until the shrimp start to turn pink with browned edges. Remove shrimp and set aside.
Ask a question about this stepAdd remaining 1 tablespoon of oil to skillet. Add garlic, shallot, and jalapeno. Cook over medium heat and stir continuously for about 1 minute. Add eggs to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the rice noodles and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
Ask a question about this stepAdd 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes.
Ask a question about this stepDish out onto hot plates and top with remaining peanuts and garnish with cilantro.
Ask a question about this stepI made this last night and it was delicious! Really restaurant worthy :)
Just tried this and it was amazing...didnt have the peanuts so used cashews and added a sqeeze of lime at the finish...Thank you for this
This is a great pad thai. I made it last night without the tamarind concentrate (live in a small
town). I used a little pit of tomatoe paste at a friend's suggestion and I loved it! Thanks for
The great recipe!
Any Asian or Indian grocery should have it, or depending on your area, your local grocery should have it in the International foods aisle.
Any Asian or Indian grocery should have it, or depending on your area, your local grocery should have it in the International foods aisle.
My husband adores Pad Thai. He could eat it every day, and with this recipe maybe he will! Thanks for sharing!
This sounds great! You should enter it into this week's contest!!
Made this tonight - great recipe! really hit the spot- thank you!
Ooh, I'm so excited to try this! I have found most Pad Thai recipes to be quite laborious, so it's nice to have a quicker option on hand. Thank you ever so for this.
I made this for dinner last night and it was delicious! thank you!
Oh no problem at all. Use the same amount (1-2 tablespoons), but just rehydrate it by mixing it with 3/4 cup boiling water and let it sit for about 10 minutes. Strain the liquid (in case there are any leftover fibers) and just continue the recipe as is!
If you were not using tamarind concentrate, but tamarind paste (the block of seedless pulp) instead, how much would you use? Not sure how to convert the two ingredients, and I want to make this for my younger son, who loves Pad Thai, before he goes off the college. ;o)
Yummm! This is going to be a great hit here, of that I am sure. Thank you for posting this! ;o)
. What is it? Also what is fish sauce and where would you get it?
. What is it? Also what is fish sauce and where would you get it?
I have a question about the recipe "Shrimp Pad Thai" from mtlabor.
Kristen is the Senior Editor of food52.
This recipe was excellent and will certainly be on high rotation now! Thanks so much!