Grilled Shrimp Pad Thai Recipe

Ingredients

• 0.5 cup bean sprouts 
• 2 large eggs 
• 0.3 cup extra tofu diced firm finely
• 0.3 cup fish sauce 
• 2 teaspoons garlic finely chopped
• 4 servings lime wedges 
• 0.3 cup coconut sugar 
• 2 tablespoons peanuts crushed
• 2 servings to 5 chilies red
• 6 ounces vermicelli room-temperature
• 2 teaspoons shallots finely chopped
• 1 pound shells deveined (6 to 8 large shrimp)
• 0.3 cup tamarind 
• 1 tablespoon turnip (available at Asian specialty stores)
• 2 tablespoons vegetable oil plus more for grilling

Equipment

• grill
• wok

Directions

1. Heat a grill over medium heat until hot and coat the surface with vegetable oil. Cook the shrimp until no longer translucent, about 4 minutes.
2. Brush lightly with the sauce.
3. Remove from the heat and set aside.
4. Heat the 2 tablespoons oil in a wok medium heat and cook the garlic and shallot until the garlic is fragrant, about 1 minute (do not brown). Increase the heat to high and add the eggs. Break the yolks and stir gently, but do not scramble. Cook for 1 to 2 minutes.Once the eggs are fully cooked, add the noodles and about 1/2 cup of sauce. Stir until the noodles are soft.
5. Add the tofu and turnip.
6. Mix well. Stir in the chives, bean sprouts, and peanuts, reserving some as condiments.
7. Serve with the grilled shrimp and garnish with a sprinkling of ground chilies, a wedge of lime and fresh banana blossom, if desired.More Thai recipes on Food Republic:Thai-Style Mussels With Lemongrass Recipe
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