Elevating the classic shrimp Pad Thai, this dish incorporates three varieties of shrimp for layers of flavor, perfect for an authentic Thai dining experience.
1. Flat rice noodles 2. Skin-on peanuts 3. Tamarind concentrate 4. Asian fish sauce 5. Palm sugar
Begin by soaking the rice noodles in cold water for a duration of 2 hours, allowing them to soften adequately before draining.
While the noodles soak, toast the skin-on peanuts on a baking sheet in a preheated oven set to 375°F for approximately 10 minutes until fragrant, then coarsely chop them post-cooling.
In a medium saucepan, combine the tamarind concentrate, Asian fish sauce, grated palm sugar, distilled white vinegar, shrimp paste in oil, and Thai chile powder, bringing the mixture to a boil
In a large nonstick skillet, heat a tablespoon of canola oil and stir-fry the dried shrimp over high heat for about a minute until fragrant, then transfer them to a paper towel-lined plate to cool.
In the same skillet, cook the fresh shrimp over moderate heat until they turn white throughout, approximately 2 minutes, before transferring them to a plate.