We love Shrimp Pad Thai. Was able to taste it at Lemon Grass Resto in Ayala Malls, Cebu. This is also available in the stalls of Cebu’s Sugbo Mercado but the original flavor is hot and spicy. Pad Thai is a Thailand dish. It is made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts. Because the original flavor is hot and spicy, I had to look for other options that can suit our palate. I found it from Maya Adam.
Maya Adam’s original recipe can be found through Coursera’s Stanford Introduction to Food and Health. I have to substitute some that is locally available like kalamansi for lime or basil leaves instead of cilantro 🙂 Nevertheless, we love how it turned out.
Shrimp Pad Thai
(Adapted from Maya Adam)
- ¼ kl shrimp (shelled and deveined)
- Sesame oil
- 3 pcs garlic cloves, chopped
- 1 small onion, chopped
- 2 eggs
- mung bean sprouts, blanched
- 200 grams rice noodles
- boiling water
- paprika (optional)
- salt and pepper
For the sauce:
- juice of 7 pcs kalamansi
- 1-2 tbsp sugar
- 2-3 tbsp fish sauce
For the garnish:
- basil leaves, chopped
- To make the sauce, in a bowl, mix together fresh kalamansi juice, brown sugar, and fish sauce. Adjust taste to your liking and set aside.
- In a pot, boil water. Blanch the mung bean sprouts for 1 minute.
- In a separate pot, boil another water for the rice noodles. When boiling, turn off heat and place the rice noodles in the pot. Let the noodles cook for approximately 5-10 minutes. Stir the noodles in the water to prevent from sticking. Set aside without draining the water.
- In a small bowl, crack eggs and break the yolk. In the pan, add in sesame oil and lightly scramble the eggs. Remove the scrambled egg from the pan.
- In the same pan, over medium high heat, add in sesame oil to the pan, sauté the shallots and garlic for about 1 minute.
- Strain the noodles.
- Add shrimps with small amount of salt and pepper and sauté them for 1-2 minutes or until they turn pink. You may want to sprinkle paprika and toss them, to add some color.
- Add the noodles and drizzle the sauce over. Add in blanched mung bean sprouts and gently toss them together or until the sauce is all soaked into the noodles.
- Garnish with basil and parsley.