Shrimp Pad Thai

Welcome to Kelvin's Kitchen, where we're about to embark on a culinary journey to Thailand with our twist on a classic favorite: Shrimp Pad Thai! Get ready to tantalize your taste buds as we dissolve tamarind paste to perfection, creating a sauce that's bursting with flavor. Stay tuned for a step-by-step guide to creating this mouthwatering dish that'll have you coming back for seconds!

Tamarind's Tangy Twist: One awesome fact about this recipe is that tamarind paste is the secret ingredient behind its distinctive tangy flavor. Tamarind adds a unique and mouthwatering dimension to the sauce, giving the Pad Thai its iconic taste that keeps you coming back for more.

Versatility Reigns: Another amazing aspect of this recipe is its versatility. While traditionally made with shrimp, you can easily customize it to suit your preferences or dietary needs. Whether you're a seafood lover, a vegetarian, or looking to add some extra protein, this recipe welcomes substitutions with open arms, making it a crowd-pleaser for everyone at the table.

FAQs

Can I use shrimp substitutes in this recipe?
- Absolutely! You can swap shrimp for tofu, chicken, or even a mix of your favorite veggies to make it vegetarian or vegan-friendly.
Is it necessary to use tamarind paste?
- Tamarind paste adds a distinctive tangy flavor to Pad Thai, but if you can't find it, you can substitute it with lime juice mixed with a bit of brown sugar.
Can I adjust the spiciness of the dish?
- Of course! Feel free to adjust the amount of chili flakes to suit your spice tolerance. You can also add fresh chili peppers for an extra kick.
Can I make the sauce in advance?
- Absolutely! The Pad Thai sauce can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before using.
How do I know when the noodles are ready?
- The noodles should be softened but still slightly firm to the bite. Taste test them periodically while soaking, and once they reach the desired texture, drain them immediately.
Can I use other types of noodles?
- Traditional Pad Thai uses rice noodles, but you can experiment with other noodle varieties like egg noodles or even spaghetti if you're in a pinch.
What can I use instead of palm sugar?
- If you don't have palm sugar, brown sugar or coconut sugar are great alternatives. Just adjust the amount to taste.
How do I prevent the noodles from sticking together?
- After draining the noodles, rinse them under cold water to stop the cooking process and prevent them from sticking. Toss them with a bit of oil to further prevent sticking.
Can I omit the peanuts for allergies?
- Absolutely! If you or anyone you're serving has a peanut allergy, simply omit the peanuts or substitute them with toasted sesame seeds for a similar crunch.
How long does leftover Pad Thai last?
- Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to reheat it thoroughly before serving.

Make it

Shrimp Pad Thai

Ingredients:

For the Pad Thai Sauce:

4.5 tablespoons tamarind paste
4.5 tablespoons fish sauce
3 tablespoons palm sugar (or brown sugar)
1.5 tablespoons soy sauce
1.5 teaspoons chili flakes (adjust to taste)

For the Pad Thai:

10.5 ounces dried rice noodles
3/4 pound shrimp, peeled and deveined
4 cloves garlic, minced
3 shallots, thinly sliced
3 eggs, beaten
1.5 cups bean sprouts
6 green onions, chopped
1/3 cup chopped roasted peanuts
3 tablespoons vegetable oil
Lime wedges, for serving
Fresh cilantro, for garnish
Extra bean sprouts, for garnish

Instructions:

Prepare the Pad Thai Sauce:

Begin by dissolving tamarind paste in hot water until smooth. Strain to remove any solids.
In a bowl, mix together tamarind concentrate, fish sauce, palm sugar, soy sauce, and chili flakes until well combined.

Soak the Rice Noodles:

Place dried rice noodles in a large bowl and cover with hot water. Let soak for 20-30 minutes until softened but still firm. Drain and set aside.

Cook the Shrimp:

Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.

Cook the Aromatics:

In the same skillet, add more vegetable oil. Sauté garlic and shallots until fragrant, about 1-2 minutes.

Scramble the Eggs:

Push garlic and shallots to one side of the skillet. Pour beaten eggs into the empty side. Allow to partially set, then scramble until fully cooked.

Add Noodles and Sauce:

Add soaked rice noodles to the skillet along with the prepared Pad Thai sauce. Toss until noodles are well coated.

Combine Ingredients:

Add cooked shrimp back to the skillet, along with bean sprouts and green onions. Stir-fry for another 2-3 minutes until heated through.

Serve:

Transfer Pad Thai to serving plates. Sprinkle with chopped peanuts and garnish with lime wedges, fresh cilantro, and extra bean sprouts.

Get ready to savor the flavors of Thailand with this mouthwatering Shrimp Pad Thai from Kelvin's Kitchen!