Pad Thai Shrimp

Instructions

Pad Thai Shrimp

Recipe Provided by Sukho Thai 

Ingredients

·      ¼ cup Vegetable Oil

·      2.5- 3 oz Pad Thai Sauce.

·      8 oz. Medium-size Dried Rice Noodles (Soak in room-temperature water for 45 min to an hour, then drain)

·      6 Medium or Large size Shrimp, shelled and deveined

·      1 Egg

·      3 tbs. Extra Firm Tofu

·      2 tbs. Dried Shrimp

·      2 tbs. Shredded Sweet Pickle Radish

·      2 tbs. Minced Shallots

·      1 ts.  Chopped Garlic

·      1 tbs. Ground Roasted Peanuts

·      2 cups Bean Sprouts

·      ½ cup Garlic Chives or Green Onions, cut 1-2 inch long

·      ½ ts. Crushed Red Chili Pepper

·      ½ - 1 Lime

·      Water or Shrimp Stock

Method

-      Put vegetable oil in pan or wok, medium heat

-      Add Shallots and Garlic and stir them together until they change to a darker color

-      Add Tofu, Dried Shrimp, Sweet Preserved Radish and fresh Shrimp half-way cooked, put everything aside

-      Add Dried Noodles and a little bit of water into the Noodles, stir till noodles soften

-      Add Pad Thai Sauce, stir them together

-      Add a little bit of vegetable oil at the bottom of the pan and egg, cook a little bit until the egg is almost cooked, then stir with the noodles

-      Add Chili flakes, peanuts, chives, bean sprouts,  and flip them around and turn the gas off

-      Squeeze half a lime on top and serve with fresh Bean Sprouts, fresh Chives, and sprinkle of ground peanuts.

Pad Thai Sauce Ingredients

·      1 ½  Cup Palm Sugar                      

·      1 Cup Brown Sugar                        

·      1 Cup Fish Sauce                            

·      1 Cup Tamarind Concentrate        

Method

-      Add everything together in a pot, stir till everything melts and mix well

-      Bring to boil

-      Turn gas low and simmer for 8 to 10 minutes

-      One portion of Pad Thai will use only 2.5 – 3 oz of Pad Thai Sauce

Ingredients
  • ¼ cup Vegetable Oil
  • 2.5- 3 oz Pad Thai Sauce
  • 8 oz. Medium-size Dried Rice Noodles (Soak in room-temperature water for 45 min to an hour, then drain)
  • 6 Medium or Large size Shrimp, shelled and deveined
  • 1 egg
  • 3 tbs. Extra Firm Tofu
  • 2 tbs. Dried Shrimp
  • 2 tbs. Shredded Sweet Pickle Radish
  • 2 tbs. Minced Shallots
  • 1 ts. Chopped Garlic
  • 1 tbs. Ground Roasted Peanuts
  • 2 cups Bean Sprouts
  • ½ cup Garlic Chives or Green Onions, cut 1-2 inch long
  • ½ ts. Crushed Red Chili Pepper
  • ½ - 1 Lime
  • Water or Shrimp Stock
  • 1 ½ Cup Palm Sugar
  • 1 Cup Brown Sugar
  • 1 Cup Fish Sauce
  • 1 Cup Tamarind Concentrate

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