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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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