Pad Thai
Pad Thai
Rated 3.6 stars by 32 users
Servings
3-4
Prep Time
15 minutes
Cook Time
20 minutes
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)
For the Sauce
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!
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