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

Name: Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 5 oz / 150 g dried Pad Thai rice noodles ((Note 1)); 4 tbsp vegetable oil; 12 raw shrimp ((prawns), shelled and deveined (Note 2)); 1 small red shallot (, finely sliced (Note 3)); 3 oz / 80 g firm tofu (, cut into small matchsticks); 1.75 oz / 50 g dried shrimp ((Note 4)); 1/4 cup fish sauce; 2 tbsp palm sugar ((or brown sugar)); 2 tbsp tamarind puree ((Note 5)); 1 tsp white vinegar; 1/2 tsp + chili powder (, to taste (Note 6)); 2 eggs (, lightly beaten); 1.5 oz / 45 g roasted unsalted peanuts (, finely ground); 5 oz / 150 g bean sprouts; 2 tbsp garlic chives (, cut into 3/4" / 2cm lengths); 1 tsp white sugar; Lime wedges (, to serve)

This is an authentic recipe for Pad Thai from the Spice I Am cookbook, one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised

⏱️ 20 menit 🔪 Persiapan: 10 menit 🔥 Masak: 10 menit 📊 Mudah ⭐ 4.7 (42) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

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

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Bahan-bahan

3 porsi

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

Langkah-langkah

Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.
Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.
Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.
Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.
Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.
Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.
Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.
Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori59230% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 72.200

Per Porsi Rp 24.067/porsi

🏠 Lebih hemat ~Rp 144.400 dari beli jadi!

📋 Rincian Harga Bahan (12% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
/ 150 g dried Pad Thai rice noodles	5 oz	-	-
vegetable oil	4 tbsp	-	-
raw shrimp	12	Rp 60.000/kg	Rp 72.000
small red shallot	1	-	-
/ 80 g firm tofu	3 oz	-	-
/ 50 g dried shrimp	1.75 oz	-	-
fish sauce	0.25 cup	-	-
palm sugar	2 tbsp	-	-
tamarind puree	2 tbsp	-	-
white vinegar	1 tsp	-	-
+ chili powder	0.5 tsp	Rp 8.000/100g	Rp 200
eggs	2	-	-
/ 45 g roasted unsalted peanuts	1.5 oz	-	-
/ 150 g bean sprouts	5 oz	-	-
garlic chives	2 tbsp	-	-
white sugar	1 tsp	-	-
Lime wedges	-	-	-