Shrimp Tamarind Stir-Fried Noodles — Pad Thai Goong
A Bangkok street-stall stir-fried rice noodle dish with shrimp, dried shrimp, pickled radish, and pressed tofu, glazed in a tamarind-palm sugar-fish sauce, finished with bean sprouts, garlic chives, lime, and crushed peanuts.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 200g rice noodles in warm water 8 minutes until pliable but firm, then drain. Whisk 60g tamarind paste, 60g palm sugar, 40ml fish sauce, and 4 tbsp water until sugar dissolves. Cube 120g tofu, slice 30g pickled radish, cut 40g garlic chives into 4cm lengths. Crush 40g peanuts.
Saute
Heat 60ml oil in a large wok over high heat 30 seconds until smoking. Add tofu and 20g dried shrimp, stir-fry 1-2 minutes until tofu edges are golden and crisp. Push to the side.
Sear
Add 400g shrimp to the cleared side over high heat, sear 2 minutes until pink and curled. Crack in 2 eggs, scramble loosely 30 seconds until just set and barely runny.
Build
Tip drained noodles and tamarind sauce into the wok over high heat. Toss continuously 2-3 minutes until noodles soften, absorb glaze, and turn glossy and burnished red-brown.
Finish and plate
Remove from heat. Fold in 120g bean sprouts, chives, radish, and 1 tsp chilli flakes until just wilted but still crunchy. Divide between two plates piled high, topped with crushed peanuts and a lime wedge each.
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