Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
fat	36%	0%
protein add	133%	0%
egg	67%	0%
aromatics	11%	0%
salt	45%	0%
acid	3%	0%
sweetener	19%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

150 g	5 oz / 150 g dried Pad Thai rice noodles ((Note 1))
54 g	4 tbsp vegetable oil
	12 raw shrimp ((prawns), shelled and deveined (Note 2))
	1 small red shallot (, finely sliced (Note 3))
80 g	3 oz / 80 g firm tofu (, cut into small matchsticks)
50 g	1.75 oz / 50 g dried shrimp ((Note 4))
68 g	1/4 cup fish sauce
25 g	2 tbsp palm sugar ((or brown sugar))
	2 tbsp tamarind puree ((Note 5))
5 g	1 tsp white vinegar
1 g	1/2 tsp + chili powder (, to taste (Note 6))
100 g	2 eggs (, lightly beaten)
45 g	1.5 oz / 45 g roasted unsalted peanuts (, finely ground)
150 g	5 oz / 150 g bean sprouts
17 g	2 tbsp garlic chives (, cut into 3/4" / 2cm lengths)
4 g	1 tsp white sugar
	Lime wedges (, to serve)

Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Coming back to this one to say I think I've found a workaround for when dried shrimp (which I agree are 100% essential) are out of stock or otherwise hard to source. If you buy whole raw prawns and de-shell them yourself, you can bake the heads and shells (I b” — a cook, 5★

“Coming back to this one to say I think I’ve found a workaround for when dried shrimp (which I agree are 100% essential) are out of stock or otherwise hard to source. If you buy whole raw prawns and de-shell them yourself, you can bake the heads and shells (I b” — a cook, 5★