Growing up, the tantalizing aroma of Pad Thai wafting through the air signaled a delightful evening ahead. This iconic Thai dish, a harmonious marriage of stir-fried noodles and succulent prawns and shrimp, has always held a special place in my heart.
The vibrant flavors and contrasting textures come together to create a culinary symphony that’s hard to resist. From the first bite to the last, the sweetness of the prawns dances with the umami-rich noodles, and the lime and peanuts add a tangy crunch that elevates the experience. It’s not just a dish; it’s a journey that captures the essence of Thai cuisine, and every time I prepare it, I’m transported back to those cherished moments.
Why You’ll Love This Pad Thai
If you’re a fan of bold flavors and a medley of textures, this Pad Thai Stir-Fried Noodle recipe is a must-try. The combination of tender prawns and shrimp with perfectly cooked rice noodles is a taste sensation that’s hard to find elsewhere.
The magic happens when you toss all these elements in a wok, allowing the tamarind-infused sauce to coat each strand of noodle and every piece of seafood. The result? A symphony of sweet, tangy, and savory notes that dance on your taste buds. And let’s not overlook the delightful contrast that the bean sprouts, scallions, peanuts, and lime provided. It’s a complete package that will make you crave it time and time again.
The Essential Ingredients
Before you dive into creating this culinary masterpiece, make sure you have these key ingredients ready:
- Flat Rice Noodles: 200g of these noodles, soaked until pliable and drained, form the hearty base of your Pad Thai.
- Prawns and Shrimp: 200g of each, peeled and deveined, bring succulent seafood goodness to the dish.
- Eggs: 2 eggs, lightly beaten, add a velvety texture and protein-rich element to the mix.
- Aromatics: Two cloves of minced garlic infuse the dish with their unmistakable fragrance.
- Bean Sprouts and Scallions: 1 cup of bean sprouts and 1/4 cup each of chopped scallions provide freshness and crunch.
- Chopped Peanuts: 1/4 cup of chopped roasted peanuts adds a satisfying nutty bite.
- Lime Wedges: Fresh lime wedges on the side bring zesty citrus notes that cut through the richness.
- Sauce Components: You’ll need 2 tablespoons each of tamarind paste, fish sauce, and palm sugar (or brown sugar) to create the well-balanced sauce that ties everything together.
- Chili Flakes: 1 teaspoon of chili flakes, or more if you like it spicier, adds a kick of heat.
- Vegetable Oil: 2 tablespoons of this will be used for stir-frying, ensuring that your ingredients cook to perfection.
With these ingredients at hand, you’re ready to embark on your Pad Thai journey.
|Related: Why Are They Called Drunken Noodles Pad Kee Mao?
Crafting Your Perfect Pad Thai
- Soak Noodles: Begin by placing the rice noodles in a bowl of hot water to soften them. Once pliable, drain and set them aside.
- Prepare Sauce: In a mixing bowl, blend tamarind paste, fish sauce, and palm sugar until they form a harmonious sauce that balances sweet, tangy, and savory flavors.
- Stir-Fry Seafood: Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and stir-fry the prawns and shrimp until they turn pink and opaque. Set them aside.
- Scramble Eggs: Using the same wok, add a bit more oil if needed and pour in the beaten eggs. Scramble them until just cooked, and push them aside.
- Aromatics and Noodles: In the cleared space, add minced garlic and stir briefly until fragrant. Toss in the soaked rice noodles and pour the prepared sauce over them. Stir-fry to coat evenly.
- Combine Ingredients: Return the reheat cooked prawns and shrimp to the wok. Sprinkle in chili flakes for a touch of heat. Toss everything together to let the flavors meld.
- Bean Sprouts and Scallions: Add bean sprouts and chopped scallions to the wok. Continue stir-frying for about 2 minutes until the bean sprouts begin to wilt and the scallions release their aroma.
Garnish and Serve: Plate your Pad Thai, sprinkling it with chopped roasted peanuts and fresh cilantro leaves. Serve with lime wedges on the side for that invigorating burst of citrus.
Pad Thai Stir Fried Noodle With Prawns and Shrimp
- Wok or large skillet
- Mixing bowl
- Kitchen tongs
- Wooden spatula
- Cutting board and knife
- 200 g flat rice noodles soaked and drained
- 200 g prawns peeled and deveined
- 100 g shrimp peeled and deveined
- 2 eggs lightly beaten
- 2 cloves garlic minced
- 1 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped roasted peanuts
- 1 lime cut into wedges
- 2 tablespoons vegetable oil
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 1 teaspoon chili flakes adjust to taste
- Fresh cilantro leaves for garnish
- Soak Noodles: Place the rice noodles in a bowl of hot water and let them soak until pliable. Drain and set aside.
- Prepare Sauce: In a mixing bowl, combine tamarind paste, fish sauce, and palm sugar. Stir until the sugar dissolves, creating a harmonious balance of sweet, tangy, and savory flavors.
- Stir-Fry Prawns and Shrimp: Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and stir-fry the prawns and shrimp until they turn pink and opaque. Remove and set aside.
- Scramble Eggs: In the same wok, add a bit more oil if needed and pour in the beaten eggs. Quickly scramble them until just cooked, then push them to the side.
- Aromatics and Noodles: In the cleared space, add minced garlic and stir briefly until fragrant. Toss in the soaked rice noodles, then pour the prepared sauce over them. Stir-fry the noodles to coat them evenly.
- Combine Ingredients: Return the cooked prawns and shrimp to the wok. Sprinkle in chili flakes for a touch of heat. Toss everything together, allowing the flavors to intertwine.
- Bean Sprouts and Scallions: Add bean sprouts and chopped scallions to the wok. Continue stir-frying for another 2 minutes until the bean sprouts start to wilt and the scallions become aromatic.
- Garnish and Serve: Plate the Pad Thai, garnishing it with chopped roasted peanuts and fresh cilantro leaves. Serve with lime wedges on the side forat zesty burst of citrus.
- Soaking the rice noodles in hot water helps them soften without becoming overly sticky.
- Adjust the level of chili flakes according to your spice preference.
- Customize your Pad Thai by adding tofu, chicken, or other vegetables.
- Calories: 430 kcal
- Protein: 20g
- Carbohydrates: 55g
- Fat: 15g
- Fiber: 3g
FAQs on Pad Thai Stir Fried Noodle With Prawns and Shrimp Recipe
Can I use other noodles?
Traditional flat rice noodles work best, but you can experiment with other types if you prefer.
Is tamarind paste essential?
Tamarind lends the dish its signature tang, but you can use lime juice as a substitute.
What can I substitute for palm sugar?
Brown sugar can be used instead of palm sugar.
Is fish sauce necessary?
Fish sauce contributes to the authentic Thai flavor, but you can use soy sauce if needed as Pad Thai’s fish sauce substitute.
How do I devein prawns and shrimp?
Make a shallow cut along thahead of timek and remove the dark vein with a knife or your fingers.
Can I use pre-cooked shrimp?
Freshly cooked shrimp is recommended for the best texture, but pre-cooked shrimp can work too.
Is Pad Thai spicy?
The level of spiciness can be adjusted by controlling the amount of chili flakes you use.
One response to “Pad Thai Stir Fried Noodle With Prawns and Shrimp Recipe”
Interesting recipe. But how long to soaking the rice noodles in hot water helps them soften without becoming overly sticky?