Spicy Pad Thai with shrimp | How to make Spicy Pad Thai with shrimp

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By Bindiya Sharma
Created on 23rd Jul 2015
  • Spicy Pad Thai with shrimp, How to make Spicy Pad Thai with shrimp
Spicy Pad Thai with shrimpby Bindiya Sharma
  • Spicy Pad Thai with shrimp | How to make Spicy Pad Thai with shrimp (17 likes)

  • 0 reviews
    Rate It!
  • By Bindiya Sharma
    Created on 23rd Jul 2015

About Spicy Pad Thai with shrimp

Here is the authentic recipe of this very popular stir-fry street food, all the secrets revealed to wow your friends and family with this easy to follow recipe, the aroma wafting from your kitchen will instantly transport you to the streets of Thailand!!

Spicy Pad Thai with shrimp is a delicious and yummilicious dish which is one of the popular dish of Thai. Spicy Pad Thai with shrimp is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Spicy Pad Thai with shrimp is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Spicy Pad Thai with shrimp. It is an amazing dish which is perfectly appropriate for any occasion. Spicy Pad Thai with shrimp is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Spicy Pad Thai with shrimp is an art and while preparing this dish you can feel the aroma of this delicious Spicy Pad Thai with shrimp. Surprise your family and friends by preparing this hotel style Spicy Pad Thai with shrimp at your home.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Spicy Pad Thai with shrimp

Ingredients to make Spicy Pad Thai with shrimp

  • 2 tablespoons thick tamarind paste
  • 1 cup bean sprouts
  • 1/4 cup soya sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons Sriracha ( Hot chilli sauce available under brand name Huy Fong/Real Thai Sriracha you can even make your own!)
  • 1 bunch Spring onions
  • 6 garlic cloves finely chopped
  • 1/2 cup roasted peanuts coarsely chopped
  • 4 large red onions/ shallots
  • 200gms Shrimp
  • peanut or vegetable oil for deep frying
  • 5 large eggs can be made into an omelette and cut into strips (optional)
  • Salt and black pepper for seasoning
  • 375 gms/13 ounces dried flat rice noodles (1/4 inch wide; Real Thai Rice sticks/Blue Elephant Pad Thai noodles)
  • 2 tablespoons thick tamarind paste
  • 1 cup bean sprouts
  • 1/4 cup soya sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons Sriracha ( Hot chilli sauce available under brand name Huy Fong/Real Thai Sriracha you can even make your own!)
  • 1 bunch Spring onions
  • 6 garlic cloves finely chopped
  • 1/2 cup roasted peanuts coarsely chopped
  • 4 large red onions/ shallots
  • 200gms Shrimp
  • peanut or vegetable oil for deep frying
  • 5 large eggs can be made into an omelette and cut into strips (optional)
  • Salt and black pepper for seasoning
  • Serve with- lemon/lime wedges; spring onion greens sliced at a slant; cilantro sprigs; Sriracha

How to make Spicy Pad Thai with shrimp

  1. Heat lots of water in a large pan till boiling, turn off heat and drop in the noodles carefully, taking care not to break them, let soak till softened for 25-30 minutes, checking occasionally.. they should be al dente, as they say in French- firm to the bite..we do not want mushy noodles! Drain in a large colander and run under cold tap water, drizzle a tablespoon of oil so that the noodles don’t stick and keep aside.
  2. Cut red onions crosswise into very thin slices with slicer. Cut spring onions into 2-inch pieces. Halve pale green and white parts lengthwise.
  3. Heat oil in wok over medium heat until hot, then fry half of onions over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Spread fried onions on paper towels. (they will crisp as they cool.) . Strain the oil carefully and reuse for frying the shrimp in the next step
  4. Reheat oil in wok over high heat until hot. Fry shrimp till light golden. Transfer shrimp to paper towels using a slotted spoon. Pour off frying oil and reserve
  5. Lightly beat eggs with 1/4 teaspoon salt and a pinch of black pepper. Heat 2 tablespoons of the reserved oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Cut neatly into chunks/strips with a sharp knife and drain on a paper towel.
  6. Next mix together soy sauce, tamarind, brown sugar, and Sriracha, stirring until sugar has dissolved, add another half cup water and mix well, keep aside Heat wok over high heat . Pour in 3-4 tablespoons of the onion oil, then swirl to coat side of wok. Stir-fry spring onions, garlic, and remaining uncooked onions until softened, about 1 minute.
  7. Add noodles and stir-fry over medium heat stirring carefully so that they do not stick for 3 minutes. Add tofu, bean sprouts, and the sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Taste and Season with salt and pepper.
  8. Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish (optional). Sprinkle pad Thai with peanuts and fried onions and serve with lime wedges, spring onion greens sliced at a slant, cilantro sprigs, and more Sriracha for a fiery kick!!.
My Tip: Do not let the noodles soak for a longer time so that you get the perfect al dente texture, there’s nothing worse than overcooked mushy noodles in Pad Thai.

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