Recipe: Dried Shrimp a Game-Changing Ingredient in This Chicken Pad Thai
That one small addition was the turning point. It is what makes the dish taste like proper Pad Thai instead of just noodles with sauce.
Pad Thai is one of those dishes we often order at a Thai restaurant. It is comforting, familiar, and delicious, but for some reason, it rarely makes it onto the list of things we cook at home. For many home cooks, it was never the technique that held them back. It was the taste. It just never quite matched what they would order out. Good, but not quite there. But that all changed when dried shrimp entered the picture.
You will find dried shrimp at any Asian grocery store. They do not look like much, and the smell can be a bit strong and off-putting, but once you pulse them and toast them in a dry pan, they add a deep, savoury flavour that is hard to achieve any other way. That one small addition was the turning point. It is what makes the dish taste like proper Pad Thai instead of just noodles with sauce.
This version uses chicken breast, which can easily turn dry in a stir-fry. A quick marinade with soy sauce, white pepper, and just a pinch of baking soda keeps it tender and juicy. It is a simple step, but it works wonders.
Fresh vegetables like shredded carrot, red pepper, and green onion add crunch and colour. If possible, use fresh Thai bird's eye chilies instead of chili flakes. The heat is cleaner and brighter, and it lifts the whole dish.
A few things to keep in mind as you cook: use fresh chilies over chili flakes if possible, cook everything over high heat in a large pan so it sears instead of steams, and taste your sauce before adding it in. Pad Thai should be balanced, not too sweet, not too sour, not too salty.
If you have leftovers, they will keep in an airtight container for up to two days. Reheat gently in a pan with a splash of water to loosen the noodles. It comes back much better than in the microwave.
Once you make it this way, you will not need to wait until your next Thai restaurant visit to enjoy Pad Thai. The game changer was that one ingredient: dried shrimp.
Chicken Pad Thai with Dried Shrimp
Ingredients
- 7 oz (200g) flat rice noodles
- 1 tbsp (15ml) vegetable oil
- ⅓ cup dried shrimp, pulsed in a blender until fine
- 2 chicken breasts, thinly sliced
Chicken Marinade
- 1 tbsp (15ml) soy sauce
- ¼ tsp white pepper
- ½ tsp baking soda
The Sauce
- 3 tbsp (45ml) fish sauce
- 1 tbsp (15ml) light soy sauce
- 1½ tbsp tamarind paste
- 1½ tbsp brown sugar
- 1 tsp (5ml) rice vinegar
Vegetables
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced
- 4 green onions, halved lengthwise and then sliced into 3-inch pieces
- 1 cup bean sprouts
Garnish
- 2 eggs, lightly beaten and seasoned with salt and pepper
- 1-2 fresh Thai chilies, thinly sliced (adjust to taste)
- ¼ cup roasted peanuts, chopped
- Lime wedges, for serving
Enjoy your homemade Chicken Pad Thai with the secret ingredient that makes all the difference!
