Shrimp Pad Thai with Spicy Peanut brittle
If there is one question I fear most, it’s “what’s your favorite food?” I don’t think I will ever have one favorite food.
Historically, though, I respond with pad thai when asked. I will never turn down the opportunity to eat pad thai. I usually buy it because, between you and me, I think it’s one of those things that always tastes better when someone makes it for you. But, like I said, I will never turn down the opportunity to eat it, even if that means I have to cook it. Disclaimer, this is no traditional pad thai, but it is a really fun and tasty way to switch up the more authentic version we all know and love.
I like to layer the heat using various forms of spice throughout the recipe. I know it’s untraditional, but I love the flavor with sriracha added into the sauce. That along with crushed red chili flakes, chili powder on the tofu/shrimp, and fresh Thai chilis in the brittle create a really nice heat that is not just spicy but also flavorful. If you don’t like heat as much, remove the chili flakes. If you love spice, add some minced Thai chilis into into the pad thai with the shallots and garlic to amp it up even more.
Let’s talk brittle. Or I should probably say “brittle.” It’s really not a true brittle, but more like a soft brittle-candy. It’s chewy but not the kind of chewy that gets stuck in your teeth. You’re definitely not breaking a tooth on it, the only crunch comes from the peanuts. It slightly melts into the warm noodles and adds a bright, tangy, sweet, spicy, and rich bite to the pad thai. The brittle is obviously not imperative, but it really does make this dish special. It’s also delicious on its own and you will surely have a little bit leftover after the pad thai. Store it in an airtght container at room temperature for a couple of days or in the fridge for a week. It will become chewier after being in the fridge, though.
Pad Thai with Spicy Peanut Brittle
Serves 4 | Prep Time: 20 minutes
Cook Time: 35 minutes (15 for spicy peanut brittle, 20 for pad thai)
Soft Spicy Peanut Brittle
2 tbs. canola oil
2 tbs. lemongrass, minced
1 tbs. galangal, grated (can substitute ginger)
2 garlic cloves, minced or grated
3 fresh Thai chili peppers, thinly sliced into small rounds
1 tbs. kaffir lime leaves, minced
1 cup roasted, unsalted peanuts
3/4 cup coconut sugar
1/2 cup water
1 tbs. tamarind paste
1/2 tsp. salt
2 tbs. butter
1/2 lime, juiced and zest
2 tbs. butter
Prepare all the vegetables and mix together. Heat a saucepan with canola oil over medium-high heat. Once hot, add in all the minced/grated/sliced vegetables and fry until softened/slightly golden. Remove from saucepan, set aside, and dry the saucepan from excess oil. Add in the water and coconut sugar. Bring to a boil to dissolve the sugar. Stir in the tamarind paste, peanuts, and cooked vegetables. Cook until the tempreature reaches 300ºF. Turn off the heat, stir in the lime juice, zest, salt, and butter. Spread on a baking sheet and allow to cool and harden for at least 30 minutes at room temperature. The finished product should be slightly sticky and chewy with a nice crunch from the peanuts.
Pad Thai
3 tbs. fish sauce
1 tbs. oyster sauce (can subsitute for 1 more tbs. fish sauce, but I like the added umami of oyster sauce)
1 tbs. soy sauce
2 tbs. coconut sugar or brown sugar
1 tbs. sriracha
1 tbs. rice wine vinegar
1 tbs. tamarind paste
1 tbs. water
12 oz. linguine rice noodles
1 lb. shrimp, peeled and deveined
12 oz. super firm tofu
2 tbs. corn starch
Spice mix: 2 tsp. each chili powder, sesame seeds, salt, onion powder and garlic powder
Canola oil, for frying
2 tbs. canola oil
3 garlic cloves, minced
1 shallot, minced
1/2 tbs. crushed red chili flakes
3 tbs. roasted peanuts, crushed or roughly chopped
1/4 cup dried shrimp, roughly chopped
2 eggs
3/4 cup bean sprouts
Cilantro and scallions, for garnish
Dry the tofu: Pat the tofu dry. Slice it in half to create 2 thinner square pieces (each should be about 1/1.5 inches thick). Place in between several layers of paper towels and lay a heavy bottomed-pan on top of it for at least 20 minutes to try to soak up as much liquid as possible. Cube the tofu once dried.
Mix the sauce and prep the noodles: Mix the first 8 ingredients together and set aside. Prepare the rice noodles according to the package, either soaking them in hot water or boiling them until almost fully cooked. Run cold water over them and set aside.
Cook the proteins: Pat the shrimp dry and toss with half of the spice mix. Mix the remaining spice mix with the corn starch. Toss the cubed tofu with the corn starch/spices to coat evenly. Bring a pot of oil to 350ºF. Deep fry the tofu for about 5 minutes until golden brown and crispy. Set on a rack or paper towels to remove excess oil. Heat a large sauté pan or wok with 1 tbs. oil over high heat. Cook the shrimp very quickly (about 1.5-2 minutes on each side depending on the size of the shrimp) until they are opaque. Remove and set aside.
Build the pad thai: Add the other tablespoon of oil back to the pan. Turn the heat down to medium-high. Add in the minced garlic, shallots and a pinch of salt. Cook for a 2-3 minutes until tender and translucent. Stir in the dried chili flakes, dried shrimp, and peanuts. Cook for about a minute to lightly toast the peanuts and shrimp pieces. Add in the sauce and noodles. Toss to coat everything evenly. Cook until the sauce thickens, about 3 minutes. Push everything to the side to create an empty spot. Pour in the beaten eggs, scramble and toss everything together again. Add in the bean sprouts, tofu, and shrimp to warm just before serving. Top with sliced scallions, cilantro and the spicy peanut brittle.
