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Pad Thai Variations ผัดไทยวุ้นเส้น
- Yield: Serves 2-3
Ingredients
The Sauce
- 35 grams palm sugar, finely chopped (about 3 tightly packed tablespoons)
- 3 Tbsp water
- 3 Tbsp tamarind concentrate
- 1 Tbsp "Sriraja Panich" chili sauce (the original Thai version of Sriracha)
- 2 Tbsp fish sauce
- 1 Tbsp shrimp tomalley (often labeled as "shrimp paste")
Pad Thai
- 8-10 Shrimp, or as many as you’d like, peeled and deveined
- 1 small head shallot, thinly sliced, about 3 Tbsp
- 2 cloves garlic, chopped
- 1 Tbsp dried shrimp, chopped
- 1 pc pressed tofu, cut into small pieces
- ½ tsp of chili flakes, or to taste
- A scant ¼ cup of chopped sweet preserved daikon radish
- 80 grams glass noodles (a.k.a. bean threads, bean vermicelli), soaked in water for 10-15 minutes
- ¼ - ½ cup water
- 2 eggs
- 2.5 cups bean sprouts
- 1 cup garlic chives, cut into 2” pieces
- ¼ cup chopped roasted peanuts
- 1 lime
Instructions
Soak the glass noodles in cold water for 7-10 minutes until soft and pliable.
Combine the sugar and water and heat in the microwave for about 30 seconds or until the sugar is mostly dissolved. Add all other sauce ingredients and stir to combine.
Heat 2 Tbsp of oil over high heat in a wok or a large saute pan. When the pan is very hot, add the shrimp and let cook without moving until they are halfway done. Flip and finish cooking the shrimp on the other side. Remove and set aside.
In the same pan, add another 1-2 tablespoons of oil. Add the shallots, garlic, preserved radish, pressed tofu, and chili flakes. Cook until the garlic starts to brown.
Add the noodles, ¼ cup water, the sauce, and keep stirring and tossing until the noodles have absorbed all the sauce. Check the noodles consistency once all liquid has been absorbed. If they are still too chewy, add more water, a little at a time.
When all the sauce has been absorbed, push the noodles to one side of the pan and add the eggs. Scramble the eggs gently and let the eggs set about half way. Put the noodles on top of the eggs and let the eggs set completely for another 15 seconds or so. Flip the eggs over using a spatula and break up the eggs.
Add the beansprouts, garlic chives, and half of the peanuts. Turn off the heat and toss just to mix.
Plate the noodles, top with the shrimp and sprinkle over the remaining peanuts. Serve with a piece of lime, extra bean sprouts, garlic chives, and chili flakes. Make sure you squeeze that lime over the noodles before you enjoy!
Annoyed
Fix your recipe instead of deleting my comment. If you didn’t notice, you put less than 3 oz. of noodles in your recipe. This is less than half of what it needs to be. The tamarind concentrate is also way too high. Did you even try to measure before posting this? I wasted over $40 in ingredients because of you, and I no longer feel that I can trust your blog nor your YouTube.
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Anonymous
Replying cause I saw the complaint on a fb group that you made. I also saw the picture you posted. Seems like you used flat rice noodle but the recipe calls for woonsen noodles. Woonsen is a lot lighter than the flat rice noodle. This type of noodle also expands so you get a lot of noodles from a small amount. Mistakes happens. Please stop blaming the recipe because of it. It’s discrediting all the hard work the blogger has done. Your bad review may steer people away from making what might be amazing to them. Sometimes we just have to admit that we made a mistake and move on. Hope your day gets better.
Anonymous #2
Also replying to a complaint seen in fb group. To SUA, you must lack common sense. Have YOU heard of “ADJUST TO YOUR TASTE?!” You don’t have to be Lao or Thai or Anything for that matter to use your brain. Your comments and your rant doesn’t define the recipe or the cook by any means. It defines who YOU are as a person. If you don’t like the recipe then keep it classy and keep it movin. I don’t know anyone who would 100% invest in a recipe. Sometimes things are off. Or not to your personal liking. But the fact you would ask for advice, and then people tell you that things aren’t perfect and give you other suggestions does NOT give you the right to be rude and disrespectful. You should be ASHAMED for coming onto this woman’s site and leave a review that show YOUR OWN IGNORANCE! Here’s advice you should use on a daily basis “Think before you act, because you may look stupid”.
Have a GREAT rest of your week.
Traylus
Hello how are you ? What make the pad thai red color ? Is the shrimp tomalley?
Melissa
In your pad Thai with shrimp tomalley, it says to use bean thread noodle, but the directions says to use rice noodles. The picture looks like you used rice noodles.