Shrimp / Prawn Pad Thai (Spice I Am Restaurant

• Gluten free

• Seafood

  • 12 Shrimp, raw
  • 1 3/4 oz Shrimp, dried

• Produce

  • 5 oz Bean sprouts
  • 1 Lime, wedges
  • 1 1/2 oz Peanuts, roasted unsalted finely ground
  • 1 Shallot, small red
  • 2 tbsp Tamarind puree

• Refrigerated

  • 2 Eggs
  • 3 oz Tofu, firm

• Condiments

  • 1/4 cup Fish sauce

• Pasta & Grains

  • 5 oz Pad thai rice noodles, dried

• Baking & Spices

  • 2 tsp Chili powder
  • 2 tbsp Garlic chives
  • 2 tbsp Palm sugar
  • 1 tsp White sugar

• Oils & Vinegars

  • 4 tbsp Vegetable oil
  • 1 tsp White vinegar

Found on recipetineats.com

Description

Ingredients

• 5 oz / 150g dried Pad Thai rice noodles (Note 1)
• 4 tbsp vegetable oil
• 12 raw shrimp (prawns), shelled and deveined (Note 2)
• 1 small red shallot, finely sliced (Note 3)
• 3 oz / 80g firm tofu, cut into small matchsticks
• 1.75 oz / 50g dried shrimp (Note 4)
• ¼ cup fish sauce
• 2 tbsp palm sugar (or brown sugar)
• 2 tbsp tamarind puree (Note 5)
• 1 tsp white vinegar
• 2 - 3 tsp chili powder, to taste (Note 6)
• 2 eggs, lightly beaten
• 1.5 oz / 45g roasted unsalted peanuts, finely ground
• 5 oz / 150g bean sprouts
• 2 tbsp garlic chives, cut into ¾ / 2cm lengths
• 1 tsp white sugar
• Lime wedges, to serve
• 5 oz / 150 g dried Pad Thai rice noodles
• 3 tbsp tamarind puree / concentrate (Note 1)
• 3½ tbsp fish sauce
• 4 tsp white vinegar
• 3 tbsp palm sugar or brown sugar
• 1 - 2 tsp chili powder (or cayenne pepper) (Note 2)
• 3 tbsp peanut oil (or canola or vegetable oil)
• 2 garlic cloves, minced
• 12 medium prawns, shelled and deveined
• 3 oz / 80 g firm tofu, cut into match sticks
• 2 eggs, lightly beaten
• 5 oz / 150g bean sprouts
• 2 tbsp garlic chives, cut into ¾ / 2cm lengths
• 1.5 oz / 45g roasted unsalted peanuts, roughly crushed (optional)
• Lime wedges, to serve

Directions

• 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.
• Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 3) Drain then set aside.
• Mix together the tamarind, fish sauce, vinegar, sugar and chili powder.
• Heat the oil in a wok over medium high heat. Add the garlic cloves and stir fry for 20 seconds or until fragrant. Add the shrimp and tofu and stir fry until the prawn just changes colour, then add the egg and cook until the egg is scrambled.
• Add the noodles and tamarind mixture from step 2. Toss gently for 2 to 3 minutes. Remove from heat and toss through bean sprouts and garlic chives.
• Transfer to serving dish and sprinkle with peanuts. Serve immediately, with lime wedges on the side.