Pad Thai


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  • Yield: 4 Servings 1x
  • Category: Asian
  • Cuisine: Thai



6 oz. Pad Thai noodles

1 cup bean sprouts

3 large eggs

3 tablespoons grapeseed or canola oil

1 shallot, julienne

2 cloves garlic, minced

8 oz. shrimp, peeled and deveined

For the Sauce:

3 oz (6 Tablespoons) fish sauce

3 oz. (6 Tablespoons) brown sugar

3 oz. (6 Tablespoons) hot water

4 Tablespoons Tamarind Paste


1 Fresno chili or jalapeno, minced

1/4 cup green onions, thinly sliced

1/2 cup peanuts, crushed, roasted, and salted


  1. Mix together all the ingredients for the sauce and set aside. Prepare the garnishes, and set aside for later use.
  2. Heat a no stick skillet over medium heat, crack eggs into a bowl, add a pinch of salt and pepper, and whisk with a fork. Working in. batches, add egg to a hot skillet, swirl around in skillet until a thin layer of cooked egg in the skillet forms; pour the residual uncooked egg left on the top back into the bowl with the rest of the egg.  With a spatula, flip the cooked egg onto a cutting board, roll, and cut into thin strips. Set aside. Repeat until the remainder of the egg is cooked.
  3. Place shrimp into a pot and over with 8 cups of cold water. Turn the burner on high and leave the pot uncovered. Bring the water up to almost a boil; as the water comes up to temperature, so is the shrimp. At the sign of the first few bubbles, remove the shrimp from the pot with a slotted spoon. (The shrimp should be pink all the way through, if not allow them to cook for a few more seconds.) Run the shrimp under cold water to stop the cooking process.
  4. Using the remaining shrimp water, bring back to a boil and add the Pad Thai noodles: follow instructions on the package. Once cooked, drain into a colander. Toss with a few tablespoons of oil to prevent from sticking.
  5. Heat a large skillet or wok on medium-high heat, add the oil, garlic, and shallots; saute until shallots are translucent. Add the shrimp, bean sprouts, noodles, and sauce and cook until sauce starts to bubble. Toss with the cooked egg. Place into bowls and garnish.




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