Four-Flavors Shrimp Pad Thai

Four-Flavors Shrimp Pad Thai: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

Juice of 2 large limes (at least 4 tablespoons, or 60 ml)

1 1/2 tablespoons (30 g) Thai sweet chili sauce

1 tablespoon (15 ml) plus 1 teaspoon peanut oil or more, if necessary, divided

Pinch of salt

1 pound (455 g) raw medium shrimp

1 package (12 ounces, or 340 g) fettuccini-style Thai rice noodles or rice sticks

1/3 cup (80 ml) Thai fish sauce

3 tablespoons (40 g) Sucanat or sugar

2 tablespoons (28 ml) unseasoned rice wine vinegar (or white wine vinegar)

1 tablespoon (15 ml) low-sodium tamari (or low-sodium soy sauce)

3/4 teaspoon tamarind concentrate, optional

1/2 teaspoon red pepper flakes, or more for more heat

3 cloves garlic, minced

4 eggs, lightly beaten

3/4 cup (75 g) chopped scallion

2 cups (100 g) mung bean sprouts

1/2 cup (73 g) chopped roasted unsalted peanuts

1/2 cup (8 g) chopped fresh cilantro

1 lime, quartered, for garnish

Cooking Instructions:

Set aside 2 tablespoons (28 ml) of the lime juice and add the rest to a glass storage container. Whisk in the chili sauce, 1 teaspoon of the peanut oil, and the salt into the lime juice in the glass container. Add the shrimp and toss to coat. Marinate, covered, in the refrigerator for 15 to 30 minutes. Drain well.

While the shrimp are marinating, prepare the rice noodles according to the package directions and set aside.

In a small bowl, whisk together the fish sauce, Sucanat, reserved 2 tablespoons (28 ml) lime juice, vinegar, tamari, tamarind concentrate, and red pepper flakes, to taste. It’s okay if the tamarind paste stays a little clumpy; it will incorporate when it is heated. Set aside.

Heat the remaining 1 tablespoon (15 ml) peanut oil in a wok or large skillet over high heat and swirl to coat the surface. Add the marinated shrimp and stir-fry for 1 to 2 minutes, or until just pink. Remove from the pan and set aside. Add another drizzle of peanut oil if necessary to recoat the wok. Add the garlic and cook for 30 seconds. Add the eggs and whisk them around the wok for about a minute, or until they are almost set. Add the sauce and stir for a minute or two until the sugar and tamarind concentrate dissolve.
Add the scallions and bean sprouts and toss to combine. Add the cooked noodles and peanuts and toss to coat and heat through. Remove from the heat, sprinkle with the cilantro, and serve each plate with a wedge of lime.