This weekend I ate at one of my new favorite restaurants , and had the Shrimp Pad Thai. Since then I have been craving the flavor and was determined to find a way to recreate it. So, I did some research and found a couple recipes and came up with my own version.
Asian Shrimp Pad Thai
3/4 cup white sugar 3/4 cup rice wine vinegar 1/2 cup soy sauce 3 tablespoons tamarind pulp 1 (12 ounce) package dried rice noodles 3 tablespoons sesame oil 3 tablespoons vegetable oil 3 teaspoons minced garlic 5 eggs 3 cups medium shrimp, without tails and deveined 1 1/2 tablespoons white sugar 1 1/2 teaspoons salt 1 1/2 cups ground peanuts 1/2 cup chopped fresh chives 2 tablespoons chile garlic sauce 2 cups fresh bean sprouts 1 lime, cut into wedges
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp. Simmer until sugar is dissolved and sauce is at a syrup consistancy.
To make Pad Thai: Boil rice noodles until soft; drain, rinsing with cold water to stop the cooking process immeadiately. In a large skillet or wok over medium heat, warm sesame and vegetable oils and add garlic and eggs; scramble the eggs. Add shrimp and stir until well mixed; add noodles and stir until cooked. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and chile sauce. Remove from heat and add chives.
Serve with lime and bean sprouts on the side.
NOTE: Tamarind Pulp can be found at Central Market in the Ethnic foods aisle. The pulp resembles a dark bar of soap. Before adding the tamarind to the dish, cut desired amount of from the bar and soak in boiling water for ten minutes. When the tamarind is soft, remove the seeds from the pulp, leaving the remainder to be added to the Thai dish.
Nutritional Information Servings Per Recipe: 8
Calories: 619 Total Fat: 34g Total Carbs: 64.1g Dietary Fiber: 5.3g Protein: 19.5g