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Shrimp Pad Thai (Thai Rice Noodle)

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Each time I visit Thailand, I will always look for push carts along the streets to satisfy my insatiable craving for Thai street food. One of which is this well-known, and well-loved Thai Stir-fried Rice Noodle / Stick. If you have not tried Pad Thai, you have been seriously missing out. I’d say that it is one of the must try food to add to your bucket list.
 
Once you taste your first mouthful of Pad Thai, you’ll understand why. And those who have tried this dish will agree with me, about how the flavours of the sauce mends together in such harmony. Produce this glorious sweet, sour, savoury, and aromatic profile that will be etched in your tastebuds.  Honestly, I’ve never had a bad plate of Pad Thai before. My husband did mention that with a sauce this good, it’s difficult to even screw this up. It is no wonder why the husband’s standard order everytime we visit a Thai restaurant, is always Pad Thai. 
 
There are 2 ways to go about preparing the noodles. One is to boil it for about 3-4 mins, then run it under cold water to soften the rice noodle. The other is to soak it for 20 mins, until noodles are soft and pliable. I prefer the latter, but it’s just a personal preference. That’s the first thing I do, soak the noodles first then prep the sauce. While the sauce is cooking down, I prepare the rest of my ingredients for the stir-fry. If you do not like shrimp, or do not have shrimp, substitute it for any kind of meat you like/have, or simply leave it out.
 

Prepare pad thai sauce.
Heat 2 cloves minced garlic, tamarind paste, palm sugar, and fish sauce in a saucepan over med-low heat.

Stir until sugar completely dissolved.
Let it simmer until sauce thickens.
Remove from heat and set aside.

Get all the other ingredients ready before you start stir-frying!

Heat pan on med high with 2 tbsp of oil.
Add tofu and shrimps into pan, season with salt and pepper.
Stir fry until cooked and tofu is slightly browned.

Remove from pan and set aside.

Add the rest of oil and saute garlic and shallot.

Add softened rice noodles.
2 tbsp water and saute for a min.

Add beansprouts, carrot, and chive.
Then add 5 tbsp of prepared pad thai sauce.
Saute well, to coat noodle with sauce.

Add tofu and shrimp.
Push noodle to side.

Scramble your eggs.
Then stir-fry all together.

 pad thai

Serve with chopped peanuts, red pepper flakes, lime wedge, and garnish with parsley.

Pad Thai (Thai Stir-fried Rice Sticks)
Serves 2
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Pad Thai Sauce
  1. 1/2 cup of palm sugar
  2. 1/3 cup of fish sauce
  3. 1/2 cup of tamarind paste/juice
  4. 4 cloves garlic, minced
Pad Thai
  1. 2 servings of rice noodles, about 2 cups softened
  2. 1-2 thai shallot, sliced thinly
  3. 12 shrimps, peeled and cleaned
  4. 2 eggs
  5. 6 tbsp canola oil
  6. 1/2 cup carrot, shredded
  7. 1 cup bean sprouts
  8. 1/4 cup chives about 5 to 6 stalks, cut into 2 inches pieces
  9. 4 tbsp chopped peanuts
  10. 2 tsp red chili flakes
  11. 1 firm tofu, cubed
  12. 2 tbsp water
  13. lime wedges
  14. 1/4 cup Chinese parsley/cilantro/coriander leaves as garnish
  15. Prepared Pad Thai sauce.
  16. salt and pepper to taste
Pad Thai Sauce
  1. Prepare pad thai sauce.
  2. Heat 2 cloves minced garlic, tamarind paste, palm sugar, and fish sauce in a saucepan over med-low heat.
  3. Stir until sugar completely dissolved.
  4. Let it simmer until sauce thickens.
  5. Remove from heat and set aside.
Pad Thai
  1. Soften rice noodles by soaking it in warm water for 20 mins, or boiling it for 4 mins.
  2. Heat pan on med high with 2 tbsp of oil.
  3. Add tofu and shrimps into pan, season with salt and pepper.
  4. Stir fry until cooked and tofu is slightly browned.
  5. Remove from pan and set aside.
  6. Add the rest of oil and saute garlic and shallot.
  7. Add softened rice noodles.
  8. 2 tbsp water and saute for a min.
  9. Add beansprouts, carrot, and chive.
  10. Then add 5 tbsp of prepared pad thai sauce.
  11. Saute well, to coat noodle with sauce.
  12. Add tofu and shrimp.
  13. Push noodle to side.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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2 Comments

  • Reply
    Anonymous
    9 March, 2015 at 12:18 am

    halo,,
    may i know wat is the brand
    of the noodle u r using,,can i used :Kway Teow
    and oso normal sugar instead of palm sugar for this recipes,
    thanks for sharing by rtn,,
    mica–sg

    • Reply
      delishar
      9 March, 2015 at 3:12 pm

      Hi Mica!

      I really cannot recall the brand but I got it from cold storage. It's Thai Rice Noodles. Another substitute will be thick bee hoon. Kway Teow will be too soft. You can substitute brown sugar for palm sugar. Hope it helps.

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