Goodfood Travels: Thailand's Street-Style Pad Thai with Shrimp
Tamarind & Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Thailand, where the sour tang of tamarind paste, curls of tender pink shrimp and robust Asian greens animate a legendary noodle toss. Classic and highly craveable.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Shallot (or onion)
- 3 Garlic cloves
- 1 Lime
- 225g Asian greens (yu choy or gai lan)
- 225g Rice noodles
- 15ml Tamarind paste
- 15ml Fish sauce
- 20g Brown sugar
- 25g Chopped peanuts
Contains: Anchovies • Eggs • Peanuts • Shrimp • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Small pot (or kettle)
1 or 2 Eggs
Large high-sided pan (or wok, non-stick if possible)
Strainer
Total Fat
16 g
Saturated Fat
3 g
Sodium
1650 mg
Total Carb
124 g
Sugars
17 g
Protein
36 g
Fibre
8 g
Preparation
Cook the noodles
- In a small pot (or kettle), bring 4 cups water (double for 4 portions) to a boil.
- In a large bowl, combine the noodles and boiling water.
- Let stand for 3 to 4 min., until softened.
- Drain and rinse with cold water.
Mise en place
- Meanwhile, remove the bottom inch of the gai lan stems; finely chop the leaves and stems.
- Halve, peel and mince the shallot.
- Mince the garlic.
- Quarter the lime.
- In a small bowl, beat 1 egg (double for 4 portions) until smooth.
Make the sauce
- Meanwhile, in a medium bowl, combine the brown sugar, juice of ½ the lime wedges, 3 tbsp warm water (double for 4 portions), the tamarind paste and fish sauce.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large, high-sided pan (or wok, non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to a plate and reserve the pan.
Start the pad thai
- In the same pan, heat a drizzle of oil on medium.
- Add the shallot and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the gai lan and sauté, 2 to 3 min., until softened.
- Move to one side of the pan and add the egg.
- Cook, breaking up the egg, 2 to 3 min., until cooked through.
Finish the pad thai & serve
- Increase the pan to high.
- Add the noodles and sauce. Cook, stirring often, 2 to 3 min., until coated and combined.
- Add the shrimp; toss well.
- Divide the pad thai between your plates.
- Garnish with the peanuts and remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
