Typically made with rice noodles, shrimp, peanuts ... Shrimps: Medium size, will work best with this pad Thai soup recipe.

Rinse shrimp under cold water. In a large stock pot on medium high heat, melt butter and cook shrimp until pink, stirring frequently, about 2 minutes. Remove from pot and set aside. Add to pot ...

The tamarind sauce can be refrigerated for up to 1 week. Notes: The tamarind concentrate, palm sugar, shrimp paste, chile powder, dried shrimp and preserved sweet radish (also sold as sweet-salty ...

Reduce heat to low and add the raw shrimp ... Season soup to taste with salt and pepper. Serve soup and garnish with thinly sliced scallions and fresh Thai basil leaves. For the full post ...

If you find yourself in Sylvan Lake and haven't tried the legendary pad Thai from The Bamboo Hut, you're seriously missing ...