Thursday, January 12, 2012

Project Food Challenge: Shrimp Pad Thai

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I made this meal at the request of Chef Matt, he simply loves pad thai, and he wanted to see if I was able to replicate one of his favorites at home.  To my surprise, I got two thumbs up!  I was shocked that I was able to do as well as I did on my very first attempt at this noodly dish.  Previous to making this dish, I had never been crazy about pad thai; I just wasn't giving it enough of a chance.  I loved every single bite!     The wonderful pallet of flavors in the sauce, the crisp carrots, the delicious shrimp... it all made my taste buds so happy.  This recipe is definitely a keeper!

  • Cooked shrimp (you can use chicken, pork or beef if desired)
  • 2 1/2 tablespoons Fish Sauce (I found this at market street)
  • 1/4 cup brown sugar
  • 1/4 cup Thai Tamarind Concentrate (also called tamarind concentrate--I was able to buy this at market street)
  • 4 teaspoons of minced garlic
  • 4 ounces of Rice Sticks (found at market street)
  • 3-4 tablespoons of vegetable oil
  • 1 cup of thinly sliced red onion
  • 1 cup of carrots cut into thin sticks
  • 1 cup of green onion cut into 1/2 inch pieces
  • 1 cup of bean sprouts
  • 1 egg
  • 1 cup of roasted, lightly salted peanuts
  • 1 cup of cilantro (if desired for garnish)


To make the pad thai sauce:

Combine the fish sauce (you may want to hold your nose--its stinky), brown sugar, tamarind sauce, 2 teaspoons of minced garlic, and the ginger in a small sauce pan, and heat over low stirring until the brown sugar has completely dissolved. 

Allow the sauce to cool for a few minuted, and then transfer to an air tight container and store in the fridge until you are ready to use it (of course you can use it immediately if you wish.)

Boil water in a stock pot, add the rice sticks (noodles) and cook for 3-4 minutes.

Drain and rinse with cold water.

Either use immediately, or store cooked noodles in an air tight container in the refrigerator until you are ready to assemble your meal.

In a wok or large skillet, heat 2 tablespoons of oil over medium high heat.

While the oil is heating, chop the onions and the carrots.  Set aside for later use.

Fry the cooked meat/shrimp for a few minutes, and remove from the pan.

Heat the remaining 2 tablespoons of oil, and sautee the minced garlic, and the sliced red onion for 1-2 minutes, stirring constantly.

Add the noodles, and stir to completely incorporate the garlic and the onion.

Once the noodles, garlic, and onion are combined, stir in 3-4 tablespoons of the sauce.

Add the shrimp/meat and stir to completely combine.

Push all of the noodles and meat/shrimp to one side of the wok and add the egg.

Use a fork to scramble the egg.

Allow the egg to cook, then mix it with the noodles.

Add the carrots, bean sprouts, and the green onion.  Mix well.

Mmmm.... doesn't that look and smell delicious?!

Pile it up on your plate, and garnish with chopped peanuts and cilantro.

There!  Now that wasn't too difficult.  And the result is very, VERY delicious.  

    1 comment:

    Starlene said...

    Looks great! I'm confused on one thing, though. Did you stir-fry the carrots and green onions at all? Or once you stirred them in, did you immediately take the pad thai off the stove? It seems like the carrots might be too raw and, from your photo, it looks like they were at least cooked for a little while. Thanks for your help. :-)

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