Spicy Shrimp Pad Thai

Pad Thai is the signature dish of Thailand and one of the most delicious dishes anywhere in the world. Of course, there are countless recipes for it, but the basics are the same: rice noodles softened in hot water to a chewy texture; scrambled eggs; bean sprouts; and a bold, sour sauce flavored with tamarind, fish sauce, and acidities, whether vinegar or lime juice. Other common ingredients include garlic, scallions, and tofu, and a protein such as shrimp or chicken.

Pad Thai Ingredients (Minus the Shrimp)

I like to add spice to anything Asian (or anything, period) so I included some Thai chiles in the stir-fry and a little chile-garlic condiment in the sauce. The result is a tangy, sour finish with distinct Thai taste and heat—a flavorful combination that distinguishes itself from typical stir-fry dishes.

You can find jars of tamarind concentrate (simply a mixture of tamarind fruit juice and water) at Asian and Indian markets. (If you’re not familiar with it, tamarind is what makes Worcestershire sauce taste like Worcestershire sauce.) Its wonderful sour flavor brings the depth and tanginess to authentic Pad Thai. 

Sauce Ingredients

Rice noodle sticks may look like white pasta, but they cook by soaking in hot water, not boiling. The consistency should be just slightly soft but still chewy—firmer than typical “al dente” pasta.

Ingredients

For the Sauce

• 1/2 cup tamarind concentrate
• juice of half a medium lime
• 3 tbsp fish sauce
• 2 tbsp white sugar
• 1 tbsp chile-garlic sauce

For the Shrimp Pad Thai

• 4 oz rice noodles (sticks)
• 2 tablespoons peanut oil, divided
• 4-5 oz cubed tofu
• 3 scallions, white and light green parts only, thinly sliced
• 3 garlic cloves, finely chopped
• 3 red Thai chiles, finely chopped
• 2 whole eggs, beaten
• 1/2 lb peeled, deveined, large shrimp (26–30 count)
• 3 ounces bean sprouts
• 1/2 cup roasted, salted peanuts, divided
• 4 lime wedges
• cilantro leaves, for garnish

Preparation

For the Sauce 

1. Combine all ingredients in a bowl and stir well until the sugar dissolves. 

Pad Thai Sauce 

For the Shrimp Pad Thai

1. Bring a pot of water to a slight boil. Remove from the heat and add the rice noodles. Let soak 15 minutes. Drain and rinse under cold water.
2. Heat a wok over high heat and add 1 tablespoon of oil. When the oil shimmers, add the tofu and stir-fry until golden brown, about 5 minutes. Transfer to a bowl.

Stir-Fried Tofu

1. Add the remaining 1 tablespoon of oil to the wok and heat until shimmering. Add the scallions, garlic, and chiles and stir-fry 1 minute.

Stir-Fried Scallion, Garlic, and Chile

1. Push the garlic mixture to the side of the wok and add the eggs. When the eggs begin to set, stir-fry until loosely scrambled, about 20 seconds.

Stir-Fried Eggs

1. Add the drained noodles and stir-fry 1 minute.

Drained Noodles Added

1. Return the tofu to the wok and add the shrimp, bean sprouts, and half the peanuts. Stir-fry until the shrimp is almost cooked through, about 2 minutes.
2. Add the sauce and stir until slightly thickened, 1 minute.

Stir-Fry with Sauce Added

To serve, divide the Pad Thai among 4 bowls and garnish with the remaining peanuts, lime wedges, and cilantro.