Shrimp pad Thai from Dinner: Changing the Game (page 200) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pea shoots for bean sprouts.

  • SheilaS on June 13, 2024

    I thought this was OK but not great. 8 oz of rice noodles is a lot to cook properly at once and pouring the egg over everything adds to the risk of a gummy result. I absolutely loved the addition of sugar snap peas so I increased the amount of them, added a lot of bean sprouts, decreased the amount of noodles and scrambled the egg in a cleared area of the pan. I'll keep the idea to add sugar snap peas to Pad Thai but I won't repeat this recipe.

  • Rachaelsb on April 18, 2020

    Different from other comments - we enjoyed this. Less as an authentic tasting Pad Thai and more as a satisfying noodle dish with shrimp. Comfort food. We also added chicken and I agree you need to go heavy on the garnishes and a twist of lime in the end gives it a bit of a kick.

  • Rradishes on March 19, 2018

    This was just ok. Just an ok noodle dinner. The rice noodles stuck together so I spent some time trying to separate them as they were soaking, but that might have been my fault. I would soak the noodles in a larger bowl next time.Overall, the dish tasted close, but not quite there for restaurant pad Thai version. Couldn't quite pinpoint what the sauce was missing, but tasty enough to make it again especially since now I have a whole jar of tamarind paste.

  • clcorbi on October 26, 2017

    I thought that this was a serviceable pad thai, even though it didn't taste super authentic. Next time I would prefer to fry up the egg in advance and then chop it into pieces to mix into the finished dish, rather than letting it coat all the noodles (which, I agree with the other comments, was odd). The garnishes are pretty important here--I think you need a big squeeze of lime at the end and plenty of crunchy peanuts to make this dish shine.

  • Delys77 on April 24, 2017

    Rice noodles are always a risky proposal for me. I didn't follow her instructions nor the package instructions, instead I just covered with boiling water from the kettle for about 4 minutes, which was perhaps 1 minute too long. I also omitted the sprouts as they aren't popular around here. On the whole the recipe was pretty good, but it wasn't quite what I would call pad thai. Usually pad thai has some form of tomato product in it, and also the egg should be visible as opposed to being just a coating for the noodles as it is in this rendition. Flavour wise it was pretty good, but not likely a repeat for us.

  • BethNH on April 08, 2017

    There was a bit of operator error for me. First, I noticed the lime zest in the ingredient list that was then never called for in the recipe. I added it as a garnish at the end. Secondly, because I seem to consistently have problems with undercooked rice noodles, I soaked my noodles for too long and therefore ended up with mushy noodles in the finished product. Third, and perhaps most important, I have never cooked with tamarind paste. The recipe calls for 1.5 Tablespoons of tamarind paste to be added to other ingredients to make a sauce. The tamarind paste just stayed a big glob in the sauce - never breaking down. I wasn't sure what I was supposed to do with it. I also bought tamarind concentrate so after trying to stir the paste to break it up, and pushing it through a sieve, I finally just added a couple of teaspoons of tamarind concentrate. I added three Thai chiles which meant that my Pad Thai was quite spicy which we enjoyed. Overall, we liked this but it needs tweaking.

  • bwhip on March 30, 2017

    This was okay, though my wife and I both found it a bit too sweet. Also, although I followed the directions in the recipe for preparing the rice noodles in warm water, and used quite hot water and left them in longer than called for, they were still quite firm even after cooking a bit more with the sauce before serving.

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