Pad Thai
By Stephanie Tea
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 3–4
- Difficulty
- Medium
Ingredients
- 1- 14oz package Pad Thai rice stick noodles
- 1 lb shrimp, peeled and deveined
- 2 tbsp oyster sauce
- 1/4 tsp kosher salt
- 1/4 tsp chicken bouillon
- 1/8 tsp ground black pepper
- 1 medium shallot or 1 small onion, thinly sliced
- 5-6 cloves garlic, finely minced
- 2 cups mung bean sprouts, washed and rinsed
- 3-4 stalks green onions, cut into 2-3 inch pieces
- 1/2 cup peanuts, roasted and crushed
- 2 large eggs
- Cooking oil
- Optional: 1/2 bean curd, cut into 1/4 inch pieces
- 2 tbsp tamarind paste
- 2 tbsp water
- 1 1/2 tbsp fish sauce
- 1 tbsp palm sugar or 2 tbsp granulated sugar
- 1/2 tsp rice vinegar
- 1/4 tsp paprika (for color)
- Optional: 1/2 tbsp dark soy sauce (for color)
Directions
- Marinate shrimp with oyster sauce, kosher salt, chicken bouillon, and black pepper. Mix well and set aside.
- If using dried Pad Thai noodles, soak noodles in room temperature water for 15-20 mins. Noodles should be pliable but not cooked through.
- In a small bowl, combine tamarind paste, water, fish sauce, palm sugar, rice vinegar, and paprika. Mix well and set aside.
- Heat the Blackstone griddle with cooking oil on medium-high heat.
- Cook marinated shrimp for 2-3 minutes on each side or until cooked through. Remove from the griddle.
- If using bean curds, slightly char on the griddle for 2-3 mins. Set aside.
- Add more oil if needed on the griddle. Add shallots and garlic. Cook until shallots are translucent.
- Make a pit and crack 2 eggs in the center. Scramble eggs until cooked through.
- Add noodles and pour the sauce over everything. Toss well until everything is evenly coated. (You can add dark soy sauce here if you’d like)
- Cover noodles with a lid to steam and cook noodles through.
- Uncover noodles, then add bean sprouts, shrimp, and bean curds to toss with the noodles.
- Top with green onions and lots of crushed peanuts. Enjoy while warm!
