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 35.

	this recipe	typical
fat	36%	12%
protein add	133%	200%
egg	67%	44%
aromatics	11%	42%
salt	45%	20%
acid	3%	3%
sweetener	19%	19%

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, 5.0★

“Cooked this last night along with your Thai Basil Chicken for my wedding anniversary. Incredible. Hubby doesn’t like westernised Thai food and he mostly avoids Thai food here which he actually really likes in Thailand! Well he loved it! Thankfully now I have ” — a cook, 5.0★