I was cleaning out my fridge to make room for the weeks groceries and I came across my small jar of tamarind concentrate. When I saw it I was reminded of why I had originally picked it up, which was to make Pad Thai. Pad Thai is a dish of stir fried rice noodles with egg, a sauce and various extras like shrimp, bean sprouts, peanuts and cilantro. The sauce is a classic Thai blend of tamarind for sour, fish sauce for salty, palm sugar for sweet and chili sauce for some heat. I based my recipe primarily on Chez Pim's Pad Thai recipe.
My first attempt at making Pad Thai was over a year ago and it did not turn out too well. Pad Thai is a little challenging to make as it cooks quickly and you need to have everything ready to go. The first time that I made it I cooked the noodles too early and they had dried out too much by the time I needed them. I decided that it was time to try making Pad Thai again and this time I resolved to have everything ready ahead of time. I made the sauce, toasted and chopped the peanuts, chopped the shallot and garlic, had the beaten egg ready to go in a bowl, etc. When I turned on the stove to start cooking the Pad Thai everything was within easy reach.
This time the Pad Thai turned out great! It came together smoothly and without a hitch. A little preparation paid out wonderfully. The Pad Thai was so tasty!! I really enjoyed the sour, salty, sweet and spicy flavour combination. I also really liked the different textures from the chewy noodles to the juicy shrimp to the crunchy peanuts. I am definitely going to be making this again and luckily I still have a lot of the tamarind concentrate left.
Sauteed shrimp served in a sweet, salty, tangy and spicy sauce along with bean sprouts and chopped roasted peanuts that is so simple and yet so addictively good!
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 tablespoon tamarind concentrate.
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 2 teaspoons chili sauce
- 1 serving rice noodles
- 1 tablespoon peanut oil
- 1 serving shrimp
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 egg, lightly beaten
- 2 tablespoons roasted peanuts, chopped
- 1/2 cup bean sprouts
- 1 green onion, chopped
- 1/4 cup cilantro, chopped
- lime wedges
- Heat the tamarind, fish sauce, sugar and chili until the sugar is disolved.
- Cook the noodles as directed.
- Heat oil in a pan.
- Add the shrimp, shallots and garlic and saute for 3 minutes.
- Add the sauce and the noodles and mix and move to the side of the pan.
- Add the egg, let it set a bit and then mix it into the noodles.
- Add the peanuts and beansprouts and cook for a minute.
- Add the green onions and cilantro and remove from heat.
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