Dinner

Shrimp Pad Thai

The premier noodle dish in Thailand, pad Thai is served as street food and in most restaurants across the country. Packed with flavour this signature dish is saucy, tangy, a touch salty, and just a little spicy.

Prep Time

Servings

Sauce

3/4 cup palm sugar (175 mL)

3/4 cup water (175 mL)

1 cup tamarind concentrate (250 mL)

6 Tbsp fish sauce (90 mL)

Rice Noodles, Shrimp & Vegetables

1 package medium rice noodles (454g)

1/3 cup canola oil, divided (75 mL)

31-40 raw, peeled and deveined shrimp (400g)

4 cloves garlic, minced (4)

4 shallots, diced (4)

2 Tbsp dried shrimp, minced (optional) (30 mL)

1 tsp chili flakes (5 mL)

2 eggs, lightly beaten (4)

3 cups bean sprouts (750 mL)

1 cup chopped garlic chives (250 mL)

1 cup chopped green onions (250 mL)

Garnish

1 cup roasted peanuts, coarsely chopped (250 mL)

1 cup bean sprouts (250 mL)

1 lime cut into wedges (1)

Pro Tip: To speed up the process, prepare the sauce, soak the noodles, and even cook the shrimp ahead of time.

Sauce

In a small pot over medium-high heat add all sauce ingredients and simmer until sugar is completely dissolved.
Transfer sauce to a container to cool. Store in the fridge until ready to use.

Noodles

In a large bowl add rice noodles and cover with room temperature water and soak for at least one hour. Drain the noodles and set aside.
To make ahead, soak noodles, drain and store in an airtight container in the fridge for up to 3 days.

Shrimp

In a large pan over medium heat, add 2 Tbsp canola oil (30 mL).
Add the shrimp to the pan and cook for 5-7 min until the shrimp turn pink and are cooked through. Remove from the pan and set aside.

Pad Thai

In a large pan (or wok) over medium heat, add remaining 3 Tbsp canola oil (45 mL). Add garlic, shallots, dried shrimp and chili flakes and cook for 2 minutes until fragrant.
To the pan (or wok) add pre-soaked and drained rice noodles using tongs to toss with garlic, shallots, dried shrimp and chili flakes.
Pour sauce over the noodles and toss noodles continuously until most of the sauce is absorbed and the noodles are fully cooked.
Make a large well in the centre of the noodles exposing the bottom of the pan. Crack two eggs into pan and scramble, about 2 minutes. Once scrambled, mix with noodles using tong.
Fold in bean sprouts, garlic chives, green onions, and shrimp. Cook for another 2 minutes.
Transfer noodles to a large serving dish and garnish with peanuts, bean sprouts and lime wedges.

Ingredients

Sauce

3/4 cup palm sugar (175 mL)

3/4 cup water (175 mL)

1 cup tamarind concentrate (250 mL)

6 Tbsp fish sauce (90 mL)

Rice Noodles, Shrimp & Vegetables

1 package medium rice noodles (454g)

1/3 cup canola oil, divided (75 mL)

31-40 raw, peeled and deveined shrimp (400g)

4 cloves garlic, minced (4)

4 shallots, diced (4)

2 Tbsp dried shrimp, minced (optional) (30 mL)

1 tsp chili flakes (5 mL)

2 eggs, lightly beaten (4)

3 cups bean sprouts (750 mL)

1 cup chopped garlic chives (250 mL)

1 cup chopped green onions (250 mL)

Garnish

1 cup roasted peanuts, coarsely chopped (250 mL)

1 cup bean sprouts (250 mL)

1 lime cut into wedges (1)

Pro Tip: To speed up the process, prepare the sauce, soak the noodles, and even cook the shrimp ahead of time.

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

Canola is used in biofuel production because it’s low-carbon, sustainable and renewable.

Directions

Sauce

In a small pot over medium-high heat add all sauce ingredients and simmer until sugar is completely dissolved.
Transfer sauce to a container to cool. Store in the fridge until ready to use.

Noodles

In a large bowl add rice noodles and cover with room temperature water and soak for at least one hour. Drain the noodles and set aside.
To make ahead, soak noodles, drain and store in an airtight container in the fridge for up to 3 days.

Shrimp

In a large pan over medium heat, add 2 Tbsp canola oil (30 mL).
Add the shrimp to the pan and cook for 5-7 min until the shrimp turn pink and are cooked through. Remove from the pan and set aside.

Pad Thai

In a large pan (or wok) over medium heat, add remaining 3 Tbsp canola oil (45 mL). Add garlic, shallots, dried shrimp and chili flakes and cook for 2 minutes until fragrant.
To the pan (or wok) add pre-soaked and drained rice noodles using tongs to toss with garlic, shallots, dried shrimp and chili flakes.
Pour sauce over the noodles and toss noodles continuously until most of the sauce is absorbed and the noodles are fully cooked.
Make a large well in the centre of the noodles exposing the bottom of the pan. Crack two eggs into pan and scramble, about 2 minutes. Once scrambled, mix with noodles using tong.
Fold in bean sprouts, garlic chives, green onions, and shrimp. Cook for another 2 minutes.
Transfer noodles to a large serving dish and garnish with peanuts, bean sprouts and lime wedges.

Nutritional Analysis

Calories

864

Total Fat

28 g

Saturated Fat

3.3 g

Cholesterol

84 mg

Sodium

2046 mg

Carbohydrates

141.7 g

Fiber

5.4 g

Protein

33.2 g

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