Shrimp Pad Thai

This is the second dish I learned from the cooking class at The Gourmandise School.  You can use chicken, pork, beef, tofu or a combination.  People may get confused with Pad Thai and Pad See Ew – Pad Thai is thin rice noodles cooked with tamarind paste and has a little sweet and sour taste.  Pad See Ew is thick rice noodle cooked with soy sauce which is similar to Chinese Chow Fun (fried rice noodles).  Both Pad Thai and Pad See Ew are very popular dishes in Thai restaurants.  Making this dish is as easy as making the Panang Curry with Chicken.

Ingredients: (serves 4)

8 oz	Thai rice stick
¼ cup	Oil
2	Shallots, chopped
4 cloves	Garlic, minced
½ pound	Medium shrimp cut in half
½ cup	Extra firm tofu, sliced (optional)
2 Tbsps	Tamarind paste
4 Tbsps	Sugar
2 Tbsps	Fish sauce
2 Tbsps	Thin soy sauce
1 tsp	Ground chili flakes
2	Eggs
2	Limes
1 cup	Bean sprouts
6	Scallions cut into 1 inch pieces
½ cup	Roasted peanuts, coarsely chopped

Directions:

1. Soak the noodles in warm water while you prepare the rest of the ingredients.  (picture 1)
2. Peel the shrimp , using a small knife to cut the back of the shrimp until you see the vein.  Remove the vein carefully and cut shrimp in half.  (picture 2)
3. Using a wok or large saute pan, heat oil over medium high heat.  Add shallot and garlic until slightly brown.  (picture 3)
4. Add shrimp and stir fry for a few seconds until fragrant.  (picture 4)
5. Stir in the tamarind paste, sugar, fish sauce, soy sauce and ground chili flakes. (picture 5)
6. With your hands, pull the noodles out of the water and add to the pan.  Toss noodles thoroughly with sauce mixture until tender.  Taste a noodle, if it’s not tender, splash in a bit of the soaking water and cook until noodles soften.  (picture 6)
7. Make a space in the middle of the pan or on the side of the pan, add the eggs and more oil if needed.  Scramble until barely set and mix in with noodles.  (picture 7)
8. Add lime juice.  Taste noodles, if you feel that it needs more seasoning such as fish sauce, sugar, etc. add to taste.  (picture 8)
9. Toss with tofu (optional), bean sprouts and scallions.  (picture 9)
10. Serve on a platter  and sprinkle chopped peanuts.

Notes:

• I found it easier to cook this with a wok.
• Tamarind paste is not easy to find but can be purchased at Thai supermarkets.
• I soaked noodles in water for at least 2 hours.