Pad Thai Goong (Shrimp Pad Thai)

1/3 cup cooking oil
2 eggs
7 ounces pad Thai noodles, soaked in cold water for about 30 minutes
3/4 cup pad Thai sauce (or mix 1/4 cup fish sauce, 1/4 cup tamarind concentrate, and 1/4 cup palm sugar)
5 garlic cloves, minced
1 shallot, minced
1/3 cup chopped preserved sweet radish (optional)
1/2 cup dried tiny shrimps (optional)
1/2 block extra firm tofu, cubed into small pieces (lightly fry ahead of time)
12 big fresh shrimps, shelled and deveined
8 stalks chives, cut into 1 1/4"
2 cups bean sprouts
1/2 cup chopped dry roasted peanuts
1/4 cup cut cilantro

Heat a 14" wide pan to high and put half of the oil. Fry the eggs quickly and set aside on one side of the pan.

Add the pad Thai noodles, then pour the pad Thai sauce on top.  Stir and turn them around quickly to cook.  Set on one side of the pan with the eggs.

Add the remaining oil and brown the garlic first, then the shallots,  tiny shrimps, and the sweet pickled radish and cook for a few minutes. 

Add and brown the tofu and shrimps. Mix everything together with the noodles and eggs.

Add the chives and bean sprouts and combine everything together.  Turn heat off.

Transfer to a serving plate and garnish with chopped peanuts and cilantro on top.  Serve with extra chives, bean sprouts, red chili flakes, and cut fresh limes on the side.

*Serves 6 to 8


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