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This is NOT an authentic Pad Thai recipe, but it's a delicious version of American Pad Thai. Based on Cook's Illustrated's Pad Thai with some additions from SheSimmers.com. It comes together VERY quickly once you start cooking, so make sure all your ingredients are prepared in advance.
- 14.79 ml tamarind paste
- 59.14 ml water
- 44.37 ml fish sauce (or to taste)
- 44.37 ml palm sugar, chopped
- 14.79 ml lime juice
- 14.79 ml shrimp paste in oil (optional)
- 1-2 bird's eye chile, seeded and minced
- 59.16 ml vegetable oil, divided
- 226.79 g medium-width dried flat rice noodles
- 453.59 g medium shrimp, peeled and deveined
- 44.37 ml minced shallots or 44.37 ml onions
- 14.79 ml minced garlic
- 2 eggs, lightly beaten
- 113.39 g bean sprouts
- 78.07 ml chopped unsalted dry roasted peanuts
- 3 scallions, sliced
- 59.14 ml fresh cilantro leaves, coarsely chopped
- fish sauce
- lime wedge
- more cilantro
- red pepper flakes
- In a large bowl or pot, soak the noodles in hot tap water until they are just pliable enough to wrap around your fingers, about 15-20 minutes. Drain. While they soak --
- In a small bowl, stir together sauce ingredients until sugar is dissolved.
- In a large skillet, heat 2 Tbsp of the oil over high heat until shimmering.
- Add noodles and sauce. Stir constantly with tongs until noodles have softened, about 30-45 seconds.
- Push noodles to one side of the pan. Add the other 2 Tbsp oil, garlic, onion, and shrimp.
- Cook until shrimp are just starting to turn opaque, about 30 seconds, then stir noodles and shrimp mixture together and move everything to the outside of the pan, leaving a well in the center.
- Add the eggs to the center well, allow to cook undisturbed until starting to solidify, then break into pieces with your tongs and mix together with the noodles and shrimp.
- Once the eggs and shrimp are fully, but just barely, cooked, turn off the heat and stir in the bean sprouts, peanuts, scallions and cilantro.