Date Night · Thai
Pad Thai Goong (Shrimp Pad Thai)
Our take on the classic stir fried rice noodle dish. We combine shrimp, tofu, and peanuts with a sharp tamarind sauce.
Why This Works
The precise balance of sweet, sour, and savory in the tamarind-based sauce provides the essential foundation for authentic Pad Thai. By properly timing the quick sear of the proteins and the rapid toss of the noodles, we achieve a dynamic texture profile where the rice noodles remain chewy while thoroughly absorbing the complex, vibrant sauce.
The Upgrade
Add a tablespoon of Sriracha or a pinch of chili flakes to the sauce for an extra layer of heat.
Chef's Secret
Michelin TechniqueDon't over-soak the noodles, and cook everything quickly over high heat. The key is to get the noodles coated and slightly charred without making them mushy.
Ingredients
Total time including resting: 30 min
Directions
Soak rice noodles in warm water until pliable, about 15-20 minutes, then drain.
20 minHeat 1 1/2 tablespoons oil in a wok over medium-high heat, fry tofu until golden, then set aside.
5 minAdd remaining oil to the wok, sauté garlic until fragrant, then add shrimp and sear until pink.
2 minPush shrimp to one side, pour in the egg, scramble until set, and fold into the mixture.
1 minAdd noodles and Pad Thai sauce, tossing over high heat until the liquid is absorbed and noodles are tender.
3 minFold in the fried tofu, bean sprouts, and chives, stirring briefly to wilt before garnishing with peanuts and lime.
1 minWine Pairing
Riesling (Kabinett)
White Wine
The BottleDr. Loosen Wehlener Sonnenuhr Riesling Kabinett
The slight residual sugar in this Riesling perfectly balances the sharp tamarind and heat of the Pad Thai. Its high acidity cuts through the fat of the peanuts and shrimp, cleansing the palate after every bite.
Nutrition per Serving
680
calories
35g
protein
75g
carbs
25g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fresh Cucumber Salad
Toss sliced cucumbers with rice vinegar and a pinch of chili flakes to provide a crisp, refreshing crunch that cuts through the tamarind sauce.
Ingredients
Directions
Place the cucumber slices in a colander, sprinkle with salt, and let drain for 10 minutes to remove excess moisture.
In a small mixing bowl, whisk together the rice vinegar, sugar, and chili flakes until the sugar dissolves.
Pat the cucumber slices thoroughly dry with paper towels.
Toss the cucumbers with the vinegar dressing in a chilled bowl.
Fold in the fresh cilantro.
Serve immediately to maintain the crisp, refreshing texture.
Side Dish
Sautéed Bok Choy
Flash-fry bok choy with a splash of soy sauce for a quick, fiber-rich vegetable element that balances the noodles.
Ingredients
Directions
Trim the base of the bok choy and slice each head in half lengthwise, washing thoroughly under cold water to remove grit.
Dry the leaves completely; moisture is the enemy of a proper sear.
Heat the neutral oil in a heavy-bottomed wok or skillet over high heat until just smoking.
Place the bok choy cut-side down in the pan; sear undisturbed for 2 minutes until charred.
Add the garlic, tossing quickly for 30 seconds until fragrant, then deglaze the pan with soy sauce.
Remove from heat immediately, drizzle with toasted sesame oil, and serve while the leaves remain crisp-tender.
Member Reviews
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Cooked it for guests over the weekend — everyone wanted the recipe.