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Shrimp Pad Thai

Posted by on May. 3, 2012 at 9:49 AM
  • 14 Replies

Shrimp Pad Thai

Shrimp Pad Thai
4 servings

If at first you don't succeed at making a great dinner, thai and thai again. This exotic dish hardly skimps on the flavor. Enjoy international cuisine prepared in the comfort of your own kitchen. It's shrimply delicious.


    • 1/2 cup palm sugar, or 1/2 cup plus 2 tbsp. light brown sugar

    • 3 tbsp. limejuice

    • 3 tbsp. tamarind paste

    • 1 tsp. salt

    • 1/2 tsp. paprika


    • 3 tbsp. Asian fish sauce

    • 1 tbsp. rice vinegar

    • 1 tbsp. water

    • 1 tbsp. sugar

    • 1 tbsp. minced cilantro leaves

    • 2 tsp. minced garlic

    • 2 tsp. minced Thai green chilies or small fresh green Mexican chilies


    • 8 oz. dried rice noodles, linguine-sized

    • 1 quart cold water

    • Vegetable oil or peanut oil for deep-frying

    • 2 oz. firm tofu, well drained, cut into 1/2-inch cubes

    • 1 tbsp. unsalted butter

    • 1 egg, beaten with 1 tsp. milk

    • 2 tbsp. peanut oil

    • 1 tsp. minced green chilies

    • 1 tsp. chopped shallots

    • 1 tsp. minced ginger

    • 1/2 tsp. minced lemongrass

    • 1 kaffir lime leaf, or 2-by-1/2-inch strip lime zest

    • 1 tbsp. chopped cilantro leaves, plus sprigs for garnish

    • 1 lb. fresh shrimp, deveined

    • 1/2 cup bean sprouts

    • 1/4 cup thinly sliced green onion, for garnish

    • 2 tbsp. chopped dry-roasted peanuts

    • 2 lime wedges, for garnish

  • Lime-Tamarind Sauce:

    Garlic-Chili Sauce:


Make the Lime-Tamarind Sauce: In a small saucepan, combine the sugar, lime juice, tamarind paste, salt and paprika. Over medium-high heat, bring to a boil, stirring frequently. Continue boiling and stirring just until the sauce reduces slightly. Set aside to cool. Reserve. Make the Garlic-Chili Sauce: In a small, non-reactive bowl, stir together the fish sauce, rice vinegar, water, sugar, cilantro, garlic and chilies. Reserve. For the noodles, put the rice noodles in a bowl filled with the cold water and leave them just until softened, no more than a few minutes. Drain and reserve. (This can be done several hours ahead.) About 30 minutes before serving, heat about 1 inch of the vegetable oil in a medium saucepan or wok over medium-high heat. Add the tofu cubes and deep-fry until golden, 1 to 2 minutes. Remove with a slotted spoon or wire skimmer, drain on paper towels, and set aside to cool. Reserve. In a small skillet, heat the butter over medium heat. Cook the scrambled egg until it forms soft, moist curds. Transfer to a plate and set aside to cool. Chop coarsely and reserve. Heat a wok over high heat. Add the 2 tbsp. peanut oil. When it's almost smoking-hot, add the chilies, shallots, ginger, lemongrass, kaffir lime, chopped cilantro and shrimp; stir-fry until the shrimp gain pink color, about 2 minutes. Add the noodles, half of the bean sprouts, the fried tofu, the scrambled egg, and both sauces. Continue stir-frying until the noodles have separated, heated through, and are glazed with the sauce and mixed with the other ingredients, 1 to 2 minutes more. Transfer the noodles to a serving plate. Top with the remaining bean sprouts, cilantro sprigs, green onions and peanuts. Serve with lime wedges to squeeze over the noodles.
by on May. 3, 2012 at 9:49 AM
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Replies (1-10):
by Becca on May. 3, 2012 at 9:51 AM

My dh would love this, I think I'll keep this for fathers day!

by Kristina on May. 3, 2012 at 10:55 AM

 Sounds good but I wouldn't know where to find some of the stuff.

by Shannon on May. 4, 2012 at 10:48 AM

Same here. Sounds and looks good all the same though

Quoting dkaam05:

 Sounds good but I wouldn't know where to find some of the stuff.

by on May. 5, 2012 at 10:18 AM
Definitely a special occasion dish!
Posted on CafeMom Mobile
by on May. 5, 2012 at 10:21 AM

by on May. 5, 2012 at 9:32 PM

 Great thanks!

by Kerry on May. 6, 2012 at 10:04 AM

 My hubby would like this

by Wendi on May. 6, 2012 at 10:18 AM

Lime juice is a good substitute for tamarind. Mix it with water in equal parts if the recipe calls for paste mixed with water. eg. if the recipe asks for tamarind paste mixed into 1/3 cup water, mix 1/3 cup lime juice and 1/3 cup water.

by Wendi on May. 6, 2012 at 10:21 AM

tamarind paste = tamarind concentrate   Substitutes:  Blend equal parts dried apricots, prunes, dates, and lemon juice (adapted from a recipe in Jane's Recipes: Substitute Ingredients.  See my sources.) OR lime or lemon juice (Substitute two tablespoons juice for every teaspoon of tamarind paste.

by Wendi on May. 6, 2012 at 10:29 AM

found this

can I use instead of fish sauce (in Asian food)?

I'm extremely allergic to fish and seafood but I like Asian food a lot. Many recipes have fish sauce (nuoc mam) in the ingredients. What could I use instead?

Additional Details

What if there already is soy sauce in the ingredients. Wouldn't it be too salty?


Best Answer - Chosen by Asker

You can substitute soy sauce, I do all of the time....if the recipe already has soy sauce in it omit it and use this fish sauce substitute:

2 Tbsp Chinese fermented black soybeans*
1/4 cup soy sauce
1 tsp sherry
1-2 Tbsp miso

Combine soy sauce and sherry in a small bowl. Optionally rinse off salt from the beans. If you have a garlic press, press beans directly into soy sauce mixture otherwise just put beans in the sauce. Let this sit for at least 10 minutes so that beans get all soft. Mash together and add miso. When ready to use, strain out solids. I'm not sure if letting the mixture sit longer deepens the flavor but it probably does.

*The fermented black soybeans can be found in and Asian market. They are not the same as the black beans you would use in a black bean soup. These are coated with a white salty layer and I bought them in a bag from the nuts/spices section of the store.
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