Shrimp Pad Thai (Thai Rice Noodles)

Name: Shrimp Pad Thai (Thai Rice Noodles)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Dinner
Ingredients: 400 g Golden Lion Brand Dried Kuey Teow (Thai Rice Stick Noodles); 100 g Frozen shrimp; 1 piece Firm tofu (Tau Kwa); Egg; 80 g Pasar raw peanuts; 2 Large lime; 100 g Bean Sprouts; 2 cloves Shallots; 2 cloves Garlic; 5 stalks Garlic Chives; 3/8 cup Cooking oil; 3/8 cup Fish sauce; 3/8 cup Brown sugar; 3/8 cup Tamarind Paste; 3/8 cup Water; 1/4 tsp Salt

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Level

moderate

Cooking

10 min

Preparation

30 min

Ingredients

Servings

Golden Lion Brand Dried Kuey Teow (Thai Rice Stick Noodles) Soaked in hot water for 15 minutes	400 g
Frozen shrimp Defrosted	100 g
Firm tofu (Tau Kwa) Cubed	1 piece
Egg Whisked
Pasar raw peanuts Skin removed. Roasted and chopped	80 g
Large lime	2
Bean Sprouts	100 g
Shallots Chopped	2 cloves
Garlic Chopped	2 cloves
Garlic Chives Cut into 3-4 cm long	5 stalks
Cooking oil	³⁄₈ cup
Pad Thai Sauce
Fish sauce	³⁄₈ cup
Brown sugar	³⁄₈ cup
Tamarind Paste Add some hot water, mix and strain to remove the seeds and fibres.	³⁄₈ cup
Water	³⁄₈ cup
Salt	¹⁄₄ tsp

How to cook

Start Cooking

Pan fry the cubed tofu in a cooking pan with oil until light brown.
Heat cooking oil in a wok or a large pan. Stir fry the shallots and garlic for a few minutes until fragrant.
Push the shallot mixture to the side and add the whisked eggs. Cook and scramble the eggs.
Add the drained rice stick noodles and toss with the egg mixture for 3-4 minutes.
Add the Pad Thai sauce and cook for 1 minute.
Add the shrimp, tofu and toss the noodles for a few more minutes until they are soft and chewy. Add a little water if the noodles are dry.
Add the bean sprouts and roasted peanuts. Add salt and sugar(if needed) to taste.
Garnish with fresh bean spouts, lime and garlic chives.

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