Pad Thai Noodles with Shrimps in Tamarind Sauce

Pad Thai is a Thai-inspired noodle dish that is sweet-sour, and spicy with a sauce base flavored with tart tamarind. Soy sauce and sugar are added. This dish is easier to cook than it looks. I used fresh, catch-of-the-day shrimps for a seafood-vegetable noodle entree, a birthday dish my son, Constante would enjoy. This recipe was inspired by the recipe "Paht Thai" in the cookbook Simply Vegetarian Thai Cooking by Nancie McDermott (Robert Rose Publishing). My version serves 2.

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Thai

Keyword: Pad Thai Noodles Shrimps Tamarind Sauce

Calories: 625kcal

Equipment

Large wok or skillet : 12 to 14 inches in diameter

Ingredients

4 oz. dried rice noodles (preferably wide for Pad Thai ) about 2 cups when cooked and expands to larger sizes
1/2 pound fresh uncooked shrimps washed, deveined, peeled, tails removed
2 Tablespoons fresh lime juice divided, use 1 Tablespoon to marinate shrimps, rest for noodles fresh lime juice
8 oz. extra firm tofu cook whole block, then cut into 1-inch cubes
2 whole eggs beaten
2 Tablespoons vegetable oil
4 cloves garlic peeled, chopped
1/4 to 1/2 cup vegetable broth add more if noodles get dry
1 square inch tamarind pulp from solid block or use 2 Tablespoons liquid concentrate, from Asian markets or online sources
1 Tablespoon patis (fish sauce)
1 Tablespoon granulated white sugar
1 Tablespoon soy sauce
1 teaspoon sea salt
1/2 cup crushed dry roasted unsalted peanuts
1/2 cup pineapple chunks fresh or canned (drain liquid)
2 cups shredded bok choy Chinese cabbage
2 stalks scallions sliced thin, for garnish

Instructions

Set aside and soak in water the amount of dried rice noodles to be used. I used thin bihon noodles. *Note: if using the dried rice noodles, pre-soak in water for 5 to 10 minutes. Do not over-soak noodles longer than this time or they will stick solidly together. I used dried rice noodles bihon for this recipe. The author used wide rice noodles in the cookbook recipe.
Pre-marinate fresh shrimps in lime juice for ten minutes. Set aside.
In a large wok or skillet, over medium high heat, add vegetable oil. Pan fry the solid block of firm tofu for ten minutes. Turn tofu only once so it does not break. When edges are brown, remove from pan and place tofu on parchment paper to remove excess oil. Cut in one-inch square cubes and set tofu aside.
Using the same wok or skillet, add the beaten egg. Spread the egg around the pan by tilting it. The egg cooks in about 2 to 3 minutes. When cooked, remove from pan and place on a plate. Slice in strips. Set aside.
In the same wok or skillet, add the garlic. When garlic is brown, add the vegetable stock, tamarind concentrate, fish sauce, sugar, soy sauce. Stir and allow the solid tamarind cube to melt into the liquid.
Add the fresh shrimps to the tamarind mixture. Stir around so flavors blend.
Add sliced bok choy and stir into the shrimp-tamarind mixture. The green leafy vegetable cooks in 5 minutes. Add the pineapple cubes.
Place the pre-soaked rice noodles into the mixture. Mix the entire dish well so liquid coats the noodles and shrimps are well distributed.
Place the tofu cubes and egg strips on top of noodles. Garnish with sliced green onions and crushed peanuts. Sprinkle lime juice all over just before serving.
Cook's comments: The original recipe calls for bean sprouts and hot pepper flakes. I did not use it at this time. Feel free to add bean sprouts and hot pepper flakes if preferred.
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