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Phat Thai with Rock Shrimp and Egg Crepe

Craving shrimp, but looking for elegance? This phat Thai with rock shrimp and egg crepe recipe combines flavor with fanciness for a truly special dinner

Phat Thai with Rock Shrimp and Egg Crepe
Phat Thai with Rock Shrimp and Egg Crepe
Print Recipe

Dried Rice Noodles


  • 10 ounces dried rice noodles


Soak the rice noodles in warm water for about 10 minutes.

Phat Thai Sauce


  • 7 ounces shrimp paste in oil
  • 8 ounces tamarind
  • 1 tablespoon Thai dried ground chili
  • 2 tablespoons granulated sugar
  • Fish sauce, to taste


In a sauce pan, fry the shrimp paste for 1 minute, add remaining ingredients and cook for 5 minutes. Chill and reserve.

Egg Crepe


  • 8 eggs, beaten
  • 4 tablespoons blended oil


In a non-stick pan on medium heat, add the oil. Once shimmering, add 2 of the eggs at a time and swirl the eggs around to create a super thin egg crepe. Cook for 1 minute and remove from pan. Transfer into a mixing bowl and reserve. Repeat until you have 4 crepes.

To Assemble


  • Rice noodles, soaked
  • 1/4 cup oil
  • 1 pound rock shrimp
  • 3 tablespoons shallots, sliced
  • 2 tablespoons garlic, minced
  • 2 tablespoons garlic chives, chopped
  • 2 tablespoons fermented radish
  • 1 cup white bean curd, small dice
  • 2 tablespoons shrimp stock
  • Phat Thai sauce, as needed
  • Fish sauce, to taste


In a wok on very high heat, add the oil. Once the oil is hot, add the shrimp. Cook for 30 seconds. Next add the shallots, garlic, radish, bean curd and noodles. Cook for 1 minute, add the phat Thai sauce and shrimp stock. Cook until the liquid evaporates, about 1 minute. Season with fish sauce and toss in the egg crepes.


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