Shrimp Pad Thai. Chewy rice noodles fried with jumbo shrimp, tofu and eggs with vegetables in a savoury, sweet and tangy sauce. This dish is popular in Thailand. It's great for dinner as it can be made in less than 30 minutes!
To make your tamarind concentrate: submerge tamarind pulp in ⅓ cup hot boiling water. Allow for it to cool and then with your hands, squeeze and massage the pulp as best you can, until it dissolves in the water. Strain as much as the tamarind liquid through a fine sieve and discard the hard bits and seeds, reserving the liquid which is now your tamarind concentrate.
Combine tamarind concentrate, fish sauce, palm sugar and water until sugar has dissolved. Set aside.
Soak your rice noodles in hot boiling water for 2 minutes (no more) until limp and strain immediately. Set aside.
In a wok over medium high heat, add 1 tablespoon oil and your shrimp. Only fry until 50% cooked. Remove from heat and set aside.
If needed, add another 1 tablespoon of oil. Fry shallots and garlic for 10 seconds.
Add firm tofu and cook for 20-30 seconds.
Toss in rice noodles and sauce mixing everything together for 2-3 minutes. Taste your noodles to see if they're chewy at this point, if not add a 2-3 tablespoons of water to help cook them until they are.
Add shrimp, then push everything to the side. If needed, add remaining oil into the empty space of wok followed by eggs. Scramble them first and then mix in with noodles.
Mix in bean sprouts and garlic chives for 10-20 seconds. Remove off heat.
Optionally serve with limes and crushed peanuts. Enjoy!
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