Pad Thai is the most international dish of Thai cuisine: rice noodles stir-fried in a wok with shrimp, egg, bean sprouts and a sweet and sour sauce of tamarind and fish sauce. A perfect balance of sweet, salty, sour and umami in one dish.
Thai
Prawn Pad Thai with rice noodles and peanuts
Authentic shrimp pad Thai with rice noodles, egg, bean sprouts and tamarind sauce. The most famous wok in Thai cuisine.
- thailand
- MAIN COURSES
- High protein
- Low sugar
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 430 kcal
- Protein 28 g
- Fiber 3 g
- Carbohydrates 52 g
- Fat 12 g
- Sodium 980 mg
Story behind the dish
Preparation
Prawn Pad Thai with rice noodles and peanuts is a Thai preparation with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g flat rice noodles.
- Have ready: 300 g of peeled shrimp.
- Have ready: 2 eggs.
- Have ready: 150 g bean sprouts.
- Have ready: 3 chives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak noodles in hot water 15 min; drain
Soak noodles in hot water 15 min; drain. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the sauce by mixing tamarind
Prepare the sauce by mixing tamarind, fish sauce and sugar. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
In very hot wok
In a very hot wok, heat the oil; sauté garlic 30 sec. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
-
Add shrimp 2 min; put them aside
Add shrimp 2 min; set them aside. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Crack the eggs into the wok; stir quickly and mix with the shrimp
Crack the eggs into the wok; Stir quickly and mix with the shrimp. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Stir in noodles and sauce; sauté 2-3 min on maximum heat
Stir in noodles and sauce; sauté for 2-3 minutes on maximum heat. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
-
Add bean sprouts and spring onion; mix 1 min
Add bean sprouts and spring onion; mix 1 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Serve with crushed peanuts
Serve with crushed peanuts, lime, cilantro and chili. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.