This recipe for Shrimp Pad Thai is shared by Chef Amanda Kuntee of Chao Krung Thai restaurant in California. The restaurant has a rich heritage, opening in 1976 as the second Thai restaurant in Los Angeles. It was an instant hit with customers, offering an authentic and, what was then exotic, taste of Thailand. Frequented by Hollywood celebrities, as well as civilians, Chao Krung continues to serve family recipes passed for generations.
Shrimp Pad Thai is easy to make at home, especially when you’re following the lead of an expert chef like Amanda Kuntee. —Editor
- As needed vegetable oil
- 2 cups rice noodles
- 1 cup bean sprouts
- 1/4 cup Chinese chives (garlic chives), cut to 1-inch length
- 2 tablespoons baked tofu
- 1 tablespoon sweet radish
- 1 tablespoon red onions
- 1 egg
- 5-6 fresh shrimp, peeled
- 6 tablespoons fish sauce
- 6 tablespoons palm sugar
- 12 tablespoons tamarind juice
- 1 Dice baked tofu, red onions, and sweet radish into small pieces.
- 2 Cut Chinese chives into one-inch length.
- 3 Combine tamarind juice, palm sugar and fish sauce in a pan over medium heat. Stir well to create the Pad Thai sauce and set aside.
- 4 Boil hot water and add rice noodles until soft (about 20 seconds).
- 5 Drain water and set hot noodles in a bowl with 3 ounces of the Pad Thai sauce.
Final Preparation and Serving
- 1 Heat a pan or wok to medium-high heat with vegetable oil.
- 2 Add tofu, red onions, and sweet radish with egg.
- 3 Stir fry until everything foams. Add noodles with Pad Thai sauce.
- 4 Mix together until sauce dries.
- 5 Add bean sprouts and chives.
- 6 Stir fry together for 10 seconds and plate.