Griddled Shrimp Pad Thai

This dish is inspired by the great Chef Jet Tila’s recipe from his cookbook 101 Thai Dishes You Need to Cook Before You Die. Chef Tila is one of my favorite celebrity chefs who you can find all over the Food Network.

I get so much satisfaction making these kinds of meals on the griddle, the type of meals you would normally think would not work on a flattop. When we discovered griddled pad Thai, we knew we had discovered a winner! This one has become a regular around our house. Once you have tried it, I guarantee you’ll be ordering a lot less takeout!

– Chef Josh Hunt

  • Sauce
  • 1/2 cup (120 ml) fish sauce 1/2 cup (120 g) white sugar
  • 6 tbsp (90 ml) tamarind concentrate
  • 2 tbsp (30 ml) fresh lime juice
  • 2 tbsp (30 ml) rice vinegar
  • Pad Thai
  • 4 tbsp (60 ml) avocado or canola cooking oil, divided
  • 4 cloves garlic, minced
  • 4 tbsp (30 g) shredded sweetened radish
  • 2 tsp (4 g) shrimp powder with chili
  • 1 cup (250 g) baked tofu, diced small
  • 4 eggs
  • 20 large to medium shrimp, raw, peeled and deveined
  • 2 tbsp (14 g) smoked paprika, for color
  • 6 scallions, julienned, divided
  • 1⁄2 cup (73 g) chopped dry-roasted unsalted peanuts, divided
  • 2 cups (90 g) bean sprouts, for garnish
  • 1 lime, for garnish, optional
  • Chili paste or sriracha, for serving, optional
  • Noodles
  • 6–8 cups (620–960 g) medium rice stick noodles (sub fresh rice noodles)
  1. Start by soaking your dry rice noodles in hot water for an hour ahead of time. This will loosen the noodles as they start to soak up the water. After an hour of soaking, make sure to drain the noodles well, reserving a cup (240 ml) of the water. If you found fresh rice noodles you can just jump right on to the next step.
  2. For the sauce, combine the fish sauce, white sugar, tamarind concentrate, fresh lime juice and rice vinegar in a bowl. Whisk together until the sugar has dissolved into the mixture. Set this to the side until later.
  3. Go ahead and crank your griddle up to high. I made this on a 36-inch (91-cm) Blackstone, so I turned three zones to high, leaving a side burner off to place items as to not burn them. Once the griddle heat is up to high add 2 tablespoons (30 ml) of your avocado oil and spread it out a bit with your spatula.
  4. When your oil starts to have wisps of white smoke it’s ready. Add your garlic and continuously stir it until fragrant, about 15 seconds. Add the radish, shrimp powder and diced tofu and stir for a minute.
  5. Push these ingredients off to the side of the griddle that is turned off. Add the remaining 2 tablespoons (30 ml) of avocado oil to the hot side of the griddle. Once you see the white wisps again add the eggs to the griddle. Break the yolks and allow the eggs to fry. After 30 seconds, fold the eggs into the rest of the mixture on the cold side of the griddle.
  6. Add the shrimp to the hot griddle, stirring for 30 seconds to a minute. As the shrimp begin to change color, mix everything together back on the hot side of the griddle for 3 to 5 minutes, or until the shrimp are pink and have begun to curl.
  7. Add the soaked or fresh noodles. Stir everything together and allow the pad Thai to cook for 3 to 4 minutes. The noodles will start to soften. At this point, we’ll slowly add the sauce you mixed up plus the paprika. If you pour the sauce too fast, it may not give the noodles time to soak it up and may run into the grease trap. Add the sauce slowly with your paprika and continue to stir for 3 minutes or so, until the paprika is evenly distributed and the noodles start to soak up the sauce.
  8. Stir in half of the scallions and half of the chopped peanuts. Mix well and cut the heat off on your griddle.
  9. Divide the pad Thai between four plates and garnish with more scallions, chopped peanuts and bean sprouts. A fresh squeeze of lime just before eating is a great addition.
  10. You can add chili paste or sriracha after or during the griddling process to add additional spice to this dish.