Ingredients
Sauce
Directions
- 1
Marinate shrimp with oyster sauce, salt and pepper (baking soda optional to tenderize the shrimp). Mix until everything is evenly coated and set aside.
- 2
In a small bowl combine water, tamarind paste, palm sugar, fish sauce, oyster sauce, dark soy sauce and rice vinegar. Mix well and set aside.
- 3
In a large wok or pan, heat 2 tbsp of cooking oil on high heat. Evenly spread out the marinaded shrimp to cook and slightly char the shrimp. Cook through and remove from the pan.
- 4
Add more oil to the pan bits then sauté shallot and garlic for 15-20 seconds.
- 5
Add fried tofu and sauté for another minute.
- 6
Still on high heat, add in uncooked pad Thai rice noodles. Then immediately pour in all of the sauce. Toss evenly and noodles will start to wilt down and cook through. This will take up to 5-6 minutes.
- 7
Add cooked shrimp, green onions and mung beans sprouts. Toss well. About 1-2 mins.
- 8
Garnish with crushed, roasted peanuts and serve immediately. Enjoy!
