Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)
This is an authentic recipe for Pad Thai from the Spice I Am cookbook, one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. For something more like what you get at mainstream Thai restaurants, use this Everyday Pad Thai recipe.
Course: Noodles, Stir Fry
Keyword: authentic pad thai, pad thai recipe, prawn pad thai, shrimp pad thai
Author: Nagi | RecipeTin Eats
5 oz / 150 g dried Pad Thai rice noodles(Note 1)
12raw shrimp(prawns), shelled and deveined (Note 2)
1small red shallot, finely sliced (Note 3)
3 oz / 80 g firm tofu, cut into small matchsticks
1.75 oz / 50 g dried shrimp(Note 4)
2tbsppalm sugar(or brown sugar)
2tbsptamarind puree(Note 5)
1/2tsp +chili powder, to taste (Note 6)
2eggs, lightly beaten
1.5 oz / 45 g roasted unsalted peanuts, finely ground
5 oz / 150 g bean sprouts
2tbspgarlic chives, cut into 3/4" / 2cm lengths
Lime wedges, to serve
Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.
Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.
Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.
Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.
Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.
Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.
Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.
Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.
1. The original recipe called for thin rice stick noodles that looks more like vermicelli. I chose to make it with Pad Thai noodles.2. Original recipe called for 6 large prawns. I could only find medium size ones so I used 12.3. Red shallots are like baby red spanish onions. The flavour is sweeter and milder than onions. If you can't find them, just substitute with 1/4 finely sliced red onion.4. Dried shrimp is the key ingredient in this restaurant style version. They are tiny shrimp / prawns that are dried. They cost around $4 for a packet at Asian grocery stores (you'll only need half).5. Tamarind is a fruit and the puree is like a smooth paste and is sour. In Australia, you can find it in supermarkets (Coles, Woolworths, Harris Farms) in the Asian section.6. Real Pad Thai is supposed to be spicy! Adjust to taste - you can sprinkle on the finished dish at the end as well (common way to serve). Chili powder used in this recipe is pure ground dried chilies. Not American chili powder which has other seasonings and is not that spicy. If you are unsure, use cayenne pepper. The chilli powder is to add heat to the dish, not additional seasonings. 7. This is a key tip - rehydrating the noodles using lukewarm water instead of boiling. This stops the noodles from breaking when you are stir frying because the noodles don't overcook which can happen in a flash if you boil them.If you're really in a rush, soak them in hot water or follow the packet instructions, but reduce the cooking time by 1 minute, and be extra careful when tossing the noodles.8. How to tell a prawn is perfectly cooked: raw prawns hang straight. Perfectly cooked prawns form a "c" and overcooked prawns curl into an "o" shape.9. Nutrition assuming 3 servings.