Left Over Series - Shrimp Pad Thai
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
The Sauce
  • 35 grams palm sugar, finely chopped (about 3 tightly packed tablespoons)
  • ¼ cup tamarind concentrate
  • 2 tablespoons Red Boat Fish Sauce
  • 3 Tbsp water
Pad Thai
  • 4 ounces of dry rice noodles
  • 8-10 left over cooked shrimp
  • 2 TBLS high smoke point cooking oil (coconut or avocado oil are my favorites)
  • 2 cloves garlic, chopped
  • 1 piece pressed tofu, cut into small pieces
  • ½ tsp of thai chili flakes
  • ¼ cup sweet preserved daikon radish, finely chopped
  • 2 eggs
  • 2.5 cups bean sprouts
  • 1 cup garlic chives, cut into 2” pieces
  • ¼ cup chopped roasted peanuts
  • 1 lime
Instructions
  1. An hour before cooking, soak dried rice noodles in a large bowl of water. After an hour, the noodles should change from transparent to white in color.
  2. Before cooking, make sure everything is prepared and remeasured. For the sauce, add all of the ingredients in a microwave safe bowl (I used a glass measuring cup) and microwave for 30 seconds. Stir with a spoon to make sure sugar is dissolved.
  3. In a heavy bottom wok on medium high heat, add garlic, preserved radish, pressed tofu, and chili flakes. Cook until garlic is lightly golden, stirring frequently.
  4. Add the sauce and the noodles, continuously tossing the noodles until they have absorbed the sauce. Add the noodles and the sauce, and keep stirring and tossing until the noodles have absorbed all the sauce.
  5. When the sauce is absorbed, push the noodles onto on side of the pan and add the eggs. Scramble the eggs gently and allow the eggs to slightly set. At this point, toss back in your cooked shrimp or whatever cooked protein you're using. Once set, put the noodles on top of the egg mixture and flip the eggs over using a spatula and break up the eggs.
  6. Add the beansprouts and garlic chives. Turn off the heat and toss to mix.
  7. Plate the noodles, sprinkle with chopped peanuts and serve with a piece of lime, extra bean sprouts, garlic chives, and chili flakes.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/06/21/left-series-shrimp-pad-thai/