Authentic Shrimp Pad Thai

Known for her structured yet approachable teaching style, Chef Lyn combines real-world culinary experience with a deep understanding of Thai flavors. Her version of Pad Thai uses authentic Chanthaburi rice noodles stir-fried with prawns, tofu, and classic flavor-builders like salted radish and dried shrimp, all brought together by a rich tamarind-based sauce.

Designed to be accessible to home cooks and professionals alike, this Pad Thai offers a true taste of Thailand’s street food culture with thoughtful touches that reflect Chef Lyn’s dedication to excellence and education. Enjoy!

For the Sauce:

• 25 g palm sugar
• 30 g tamarind paste
• 20 ml water
• 20 ml fish sauce
• 1/4 tsp MSG (optional; for umami boost)

For the Pad Thai:

• 5 fresh prawns
• 1/4 block firm tofu diced
• 20 g garlic chives
• 4 shallots thinly sliced
• 1 tsp dried shrimp
• 1 tbsp salted radish chopped
• 100 g Chan rice noodles
• 1 tbsp roasted peanuts crushed
• 20 g bean sprouts
• 1 lime
• 1 tsp chili flakes
• 2 tbsp cooking oil (for frying)

For the Sauce:

• Combine all ingredients in a small saucepan or skillet.
• Cook over medium heat, stirring until the sugar is fully dissolved.
• Simmer for about 5 minutes until the sauce thickens slightly.
• Turn off the heat and let it cool.

For the stir-fry:

• Soak rice noodles in room temperature water for 15 minutes. Drain and set aside.
• Heat a little oil in a wok or pan. Sear the prawns until almost cooked through, then remove and set aside. (Tip: Lightly press the shrimp heads to release their flavorful fat.)
• In the same pan, add a bit more oil. Stir-fry shallots, tofu, dried shrimp, and salted radish until fragrant. Push to one side, crack in the egg, and scramble.
• Add the soaked noodles and prepared Pad Thai sauce. Stir-fry until noodles are soft and well coated. Add a splash of water if needed to soften the noodles.
• Add back the prawns, then toss in bean sprouts and garlic chives. Stir just until just combined, then remove from heat.
• Plate the Pad Thai and top with the prawns. Serve with fresh bean sprouts, lime, crushed peanuts, and chili flakes on the side.

Notes

• The Pad Thai sauce can be stored in an airtight container in the fridge for 3–7

days.

• Soaking noodles for 15 minutes before cooking prevents clumping. Always add

water during stir-frying to help soften the noodles without making them mushy.

• Pressing the shrimp heads while cooking releases flavorful oils that enhance the dish.

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