Lemongrass Gate · Main dishes

Classic Pad Thai with Shrimp

Name: Classic Pad Thai with Shrimp
Total time: 40 min
Yield: 4 servings
Ingredients: 280 g Dried flat rice noodles; 350 g Raw peeled shrimp; 3 whole Eggs; 180 g Firm tofu; 180 g Bean sprouts; 3 clove Garlic; 1 whole Shallot; 3 tbsp Fish sauce; 3 tbsp Tamarind paste; 2 tbsp Palm sugar; 1 whole Lime; 50 g Roasted peanuts; 3 whole Green onions; 3 tbsp Neutral oil; 0.5 tsp Red chili flakes; 1 pinch Salt; 1.5 L Water

Flat rice noodles tossed in a tamarind, fish sauce and palm sugar sauce with shrimp, egg, tofu, bean sprouts and roasted peanuts. Sweet, sour and salty, with the sprouts staying crisp.

40 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried flat rice noodles280 g
Raw peeled shrimp350 g
Eggs3 whole
Firm tofu180 g
Bean sprouts180 g
Garlic3 clove
Shallot1 whole
Fish sauce3 tbsp
Tamarind paste3 tbsp
Palm sugar2 tbsp
Lime1 whole
Roasted peanuts50 g
Green onions3 whole
Neutral oil3 tbsp
Red chili flakes0.5 tsp
Salt1 pinch
Water1.5 L

Quantities describe recipe usage, not package sizes.

Allergen notes

Shellfish (shrimp), fish (fish sauce), egg, soy (tofu and some fish sauces) and peanuts (peanuts). Most rice noodles are wheat-free; read the package.

Method

Soak the noodles and mix the sauce

Cover the noodles with very warm water, using the measured water, and soak for 20–30 minutes, until they bend without snapping but are not soft. Drain. Stir the fish sauce, tamarind paste and palm sugar together until the sugar dissolves. If the palm sugar is a hard puck, grate it first. Chop the peanuts, slice the green onions, mince the garlic and shallot, and cut the tofu into 1 cm cubes. Pat the shrimp dry.

Cook the shrimp and egg

Heat 1 tbsp oil in a large wok or skillet over high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink, opaque and pearly. Check the thickest shrimp reaches 74°C (165°F), then transfer them to a clean plate. Add another 1 tbsp oil, pour in the beaten eggs with the pinch of salt, and scramble until fully set with no liquid egg left. Egg dishes should reach 74°C (165°F). Slide the egg onto the shrimp plate.

Fry the noodles

Add the remaining oil. Stir the garlic and shallot for 20 seconds, then add the tofu and cook for 2 minutes, until the edges colour. Add the drained noodles and the sauce. Toss for 2–3 minutes, until the noodles are tender and coated. If they look dry, add a spoonful of water. Return the shrimp and egg and toss just to heat them through.

Finish

Take the wok off the heat. Fold in most of the bean sprouts and green onions so they stay crisp. Divide between plates and top with peanuts, chili flakes, the remaining sprouts and lime wedges.

Have every ingredient next to the stove before the wok goes on. Pad Thai is a two-minute toss once the pan is hot, and it overcooks if you stop to chop.

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