This is an authentic Prawn/Shrimp Pad Thai recipe from Spice I Am, a critically acclaimed Thai restaurant. To say it tastes incredible is an understatement!
Also, here is my everyday Pad Thai recipe which is the version I make most often, no trip to the Asian store required. 🙂
The restaurant version I’m sharing is an absolute ripper of a Pad Thai. I can go on and on about how incredible it is because it isn’t mine, so I don’t have to worry about sounding arrogant! It is the Pad Thai recipe of one of Sydney’s hottest Thai restaurants – Spice I Am.
The first time I went, I was blown away by the flavours. Seriously intense Thai, unlike the usual Thai restaurants. It’s phenomenal. And it’s authentic. That’s what I love the most. Spice I Am is unapologetically real. They don’t tone down the spiciness of curries. They don’t “westernise” dishes. They are modernised in the presentation but at the core of it, every dish is cooked the traditional way which is why it’s so different.
It was perhaps a decade ago when I first went and Spice I Am remains as one of my all time favourite Thai restaurants. So I was beyond excited when I spied a Spice I Am cookbook at my brothers’ house. I went to swipe it but he caught me and wouldn’t even let me borrow it. Hmph! So I wrangled my own copy.
I get such a kick out of getting restaurant recipes for signature dishes!! There are so many I want to try but in my excitement to share one with you, I decided to start with Pad Thai.
As you can imagine, after describing how authentic the Spice I Am dishes are, the Pad Thai recipe has more steps than my everyday version. And it has one ingredient that requires a trip to the Asian grocery store – dried tiny baby shrimp. It is the magic ingredient that makes this a real Thai restaurant style version. Yes it is worth the trip and the extra steps to make it! But you can get everything else you need from the supermarket.
It probably sounds like I was hired to talk about this cookbook, but I’m not! This is genuinely a cookbook I am obsessed with. Sujet Saenkham, the genius behind Spice I Am, is a native Thai and his recipes are actual family recipes he learnt from his mother and grandmother. Those are the kind of recipes that really get me excited!! You can get a copy of his cookbook from Bookworld or Booktopia (these are not affiliate links).
Yummy….Pad Thai….I could eat this every day. I swear! – Nagi x
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Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)
Ingredients
- 5 oz / 150 g dried Pad Thai rice noodles (Note 1)
- 4 tbsp vegetable oil
- 12 raw shrimp (prawns), shelled and deveined (Note 2)
- 1 small red shallot , finely sliced (Note 3)
- 3 oz / 80 g firm tofu , cut into small matchsticks
- 1.75 oz / 50 g dried shrimp (Note 4)
- 1/4 cup fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp tamarind puree (Note 5)
- 1 tsp white vinegar
- 1/2 tsp + chili powder , to taste (Note 6)
- 2 eggs , lightly beaten
- 1.5 oz / 45 g roasted unsalted peanuts , finely ground
- 5 oz / 150 g bean sprouts
- 2 tbsp garlic chives , cut into 3/4" / 2cm lengths
- 1 tsp white sugar
- Lime wedges , to serve
Instructions
- Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.
- Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.
- Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.
- Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.
- Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.
- Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.
- Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.
- Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.
Recipe Notes:
Nutrition Information:
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Could you clarify which type of dried shrimp you are using please? I’m familiar with two main types found in Asian stores: the tiny papery white ones, and larger pink ones (which come in a small variety and a larger variety). Thanks!
Hi, can you tell whats the capacity of cup? is it 250ml? I’m planning to do it today, but can I replace shrimps with the chicken? Also can i not use dried shrimp and tofu ? Looking forward to hearing from you x
Hi Anna, 1 cup = 250ml. You can change out the chicken for shrimp but I’d add them last minute so they don’t overcook. You don’t need to use the tofu but the dried shrimp is a key ingredient in this one – N x
Hey Nagi, thank you so much, I made it yesterday and it tastes the same like the one from my favourite thai take away ! I absolutely love it ! Looking forward to try your other recipes !! Greeting from Poland xx
If my dried shrimp has shells, should I remove them or soak them in water first?
I haven’t tried with Dried shrimp sorry – not sure it would yield the same result!
Whoops! I have seen another John has mentioned about Dry Shrimp saga. I am different John. Not that John.
SaskiaHi Nagi! Have you posted or made this Pad Thai? Saskia was asking what type of dry shrimp but ignored her question. Also, You said ” you haven’t tried, made it with Dried Shrimp when Stacey asked about whether using the dried shrimp with shell. You have been raving in the explanation of the recipe that ” dry shrimp is the key for the incredible taste in this recipe” Thank you.
The recipe calls for dried and fresh shrimp. Stacey is saying her dried shrimp have the shell on.
Just made this recipe and the flavor is amazing! One small issue – my dish came out super dry after I stirred the eggs in. Did I use too much noodle or egg? How can I adjust next time?
Hi Mark, Pad Thai is traditionally a dry stir fry, if you prefer it more saucey you can always scale up the sauce ingredients – N x
1/4 cup fish sauce? Is that right?
Hi Alyssa, yes thats correct
Thank you Nagi for this recipe. Made it for dinner tonight and was happy to see better than restaurants Pad Thai. Thank you
That’s terrific to hear U! Thanks for letting me know you enjoyed this – N x
Thank you! I actually found a recipe to make my own Tamarind paste as I live in a rural area in Texas. I can easily find the dried shrimp and Tamarind pods here thankfully. This is sooo good!
Love that you enjoyed this Gigis! Thanks for letting me know – N x
Can I leave out the dried shrimp? I don’t have any on hand. Would it change the flavor too much? I’m using shrimp, could I just add more shrimp?
Could I substitute the shrimp with Chicken? Will that change the other flavors?
You sure can! Also, did you see the Chicken Pad Thai I shared??
Hi, do you have a recommendation for a brand of fish sauce? I get so lots in the Asian market with all the options and had a bad experience with it once when I tried to just randomly pick a bottle!
Hi. Ask the seller for 3 crab brand or nuoc mam nhi (really extra virgin fish sauce) or if you want fancy, red boat brand. The American BBQ connoisseurs swear by it. FYI, the Philippines brand fish sauce has more salt. Bon Appétit.
Hi Sarah! I can’t remember the name of mine but it’s the one that’s also sold at supermarkets with a bright lime green side 🙂
What are garlic chives?
Hi Chloe! Please read in post! 🙂 N x
where does it say anything about it in the post?
Stunning recipe! I’m not a big fan of tofu so I substituted with half a carrot, cut into matchsticks. I also couldn’t find tamarind paste at Woolies or Coles in Perth, so I used whole tamarind soaked in boiling water for 15-20 minutes before pushing it through a sieve. To get extra tamarind flavour, I included the water the tamarind was soaking in and cooked the sauce an extra 3-5 minutes before adding the noodles.
Excellent! Excellent!
This was delicious, I did feel that 2 tsp of chilli powder was a little too hot (and this is from someone who likes more and more heat), felt it did take over from the other flavours a little. Maybe I used a hot chilli powder. Apart from that I forgot about soaking the rice noodles in lukewarm water early and did the standard boiling water for 10 minutes, and of course they broke up 🙂 but that didn’t take away from the wonderful taste of the dish. Will certainly make this again and again.
Thanks for your wonderful recipes 🙂 I have made many of them and yet to be disappointed
Thanks for the reminder Sue! I added a note about this and reduced the starting point to 1/2 tsp 🙂 N xx
I just made it, amazing. Thanks.
Wonderful! So glad you enjoyed this Olga, thanks for letting me know! N x
I just made this tonight and it was SO GOOD! I had to skip the tamarind paste as my IGA didn’t have it, and I used shrimp paste instead of the dried shrimp, but I don’t think any flavour was sacrificed. Love love loved this! I actually served it with a salad that used your sesame dressing. 🙂 Every recipe on here is a winner, thank you so much!
So great to hear KMunoz!! Thanks for letting me know you enjoyed this – N x
Wherever did you get chili powder that had other spices in it? I’m an American who has been cooking most of my life and I’ve never seen this, unless you’re counting preservatives or chilies of multiple origin. Just curious.
Hi Seena! I mean the Chili Powder like this, it’s got more than chilis in it -> https://www.amazon.com/McCormick-Chili-Powder-2-5-oz/dp/B00I9VAKJS/ref=sr_1_4_a_it?ie=UTF8&qid=1524480508&sr=8-4&keywords=chili+powder. 🙂
Oh, should have known. I’ve never actually used their chili powder because it’s available so much cheaper in packets and bulk, or I’d have noticed. That’s more of a taco seasoning, really. Good to be aware of. The more you know!
Where did your recipe for pad Thai go? You had both versions here last time I looked and I opted to make your home version and it was delicious! Can I still find it somewhere?
It’s published! Here it is! https://salesdock.info/chicken-pad-thai/%3C/a%3E N x
Hi She! I removed it because people were finding it so confusing having 2 here, and I have it on my list to republish next week with an improved sauce! I can send the new one to you in advance if you want! N xx
Can I please have a copy of the homestyle version too? I went to make it this week and couldn’t find it anymore.
Here you go! 🙂 https://salesdock.info/chicken-pad-thai/%3C/a%3E%3C/p%3E
HI T22! I will email it to all of you sometime this week 🙂 It’s a slightly improved version but still the same base recipe, I’m publishing it with a video next week but you’ll get it in advance! N xx
I’d love the recipe as well!! Thanks!
Here it is! 🙂 https://salesdock.info/chicken-pad-thai/%3C/a%3E%3C/p%3E
Will this be good without the tofu??will it change the taste of this dish? I’m not a fan of soy .
Yes it will be great even without the tofu! N x
Hello! My dried shrimp has shells on. Do I need to remove them? I am very excited but nervous to try the restaurant version.
This was delicious! I have tried so many times to make a good pad thai, and couldn’t find a good recipe, this is the best one I’ve tried! My one year old even ate it!
Thanks for trying my recipe Amanda! So pleased you enjoyed it – N xx