Thursday, September 5, 2019

Shrimp / Prawn Pad Thai (Spice I Am Restaurant


This is an authentic recipe for Pad Thai from the Spice I Am cookbook, one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. For something more like what you get at mainstream Thai restaurants, use this Everyday Pad Thai recipe.

Ingredients
Gluten free
∙ Serves 3
Seafood
12 Shrimp, raw
1 3/4 oz Shrimp, dried
Produce
5 oz Bean sprouts
1 Lime, wedges
1 1/2 oz Peanuts, roasted unsalted finely ground
1 Shallot, small red
2 tbsp Tamarind puree
Refrigerated
2 Eggs
3 oz Tofu, firm
Condiments
1/4 cup Fish sauce
Pasta & grains
5 oz Pad thai rice noodles, dried
Baking & spices
1/2 tsp Chili powder
2 tbsp Garlic chives
2 tbsp Palm sugar
1 tsp White sugar
Oils & vinegars
4 tbsp Vegetable oil
1 tsp White vinegar