Pad Thai with Shrimp Recipe

Name: Pad Thai with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces, weight Thai Noodles; 3 Tablespoons Vegetable Oil, Divided; 1 whole Shallot, Finely Chopped; 5 cloves Garlic, Minced; 1/2 teaspoons Crushed Red Pepper Flakes; 1/2 pounds Large Shrimp, Shells Removed And De-veined; 1 whole Egg, Beaten; 2 cups Fresh Bean Sprouts; 3 whole Green Onions, Thinly Sliced; 1/2 cups Cilantro, Chopped; 1/4 cups Roasted, Unsalted Peanuts; 1 whole Lime, Divided Into Wedges For Garnish; 3/4 Tablespoons Tamarind Paste; 1/4 cups Hot Water; 3 Tablespoons Brown Sugar; 2- 1/2 Tablespoons Fish Sauce; 1 teaspoon Crushed Red Pepper Flakes

Servings: persons

7 ounces, weight Thai Noodles
3 Tablespoons Vegetable Oil, Divided
1 whole Shallot, Finely Chopped
5 cloves Garlic, Minced
1/2 teaspoons Crushed Red Pepper Flakes
1/2 pounds Large Shrimp, Shells Removed And De-veined
1 whole Egg, Beaten
2 cups Fresh Bean Sprouts
3 whole Green Onions, Thinly Sliced
1/2 cups Cilantro, Chopped
1/4 cups Roasted, Unsalted Peanuts
1 whole Lime, Divided Into Wedges For Garnish
3/4 Tablespoons Tamarind Paste
1/4 cups Hot Water
3 Tablespoons Brown Sugar
2- 1/2 Tablespoons Fish Sauce
1 teaspoon Crushed Red Pepper Flakes

1
Bring a large pot of water to a boil.
2
Once water is boiling, remove from heat and add noodles.
3
Soak noodles until soft, but still crunchy and not cooked through.
4
Drain and rinse with cold water and set aside.
5
For the pad thai sauce, in a small mixing bowl, dissolve tamarind paste in hot water.
6
Add brown sugar, fish sauce and red pepper flakes.
7
Set aside.
8
To prepare the pad thai, heat 2 tablespoons vegetable oil in a large frying pan or wok over medium-high heat.
9
Add shallots, garlic and crushed red pepper flakes and stir to combine.
10
Cook 1 minute.
11
Add shrimp and cook 2-3 more minutes, until shrimp is pink and opaque.
12
Push ingredients in the pan to one side of the pan and add the remaining tablespoon of vegetable oil.
13
Add egg and scramble until cooked through.
14
Combine cooked egg with shrimp mixture.
15
Add cooked noodles and pad thai sauce.
16
Toss together to incorporate sauce with noodles.
17
Cook an additional 5 minutes.
18
Add bean sprouts and cook an additional 2-3 minutes, until noodles are chewy and beginning to get slightly crispy.
19
Remove from heat.
20
Add green onions, cilantro and peanuts.
21
Toss once more.
22
Serve with 1-2 wedges of lime.
23
Squeeze lime over Pad Thai prior to eating, if preferred.
24
Enjoy!

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 ounces, weight Thai Noodles, 3 Tablespoons Vegetable Oil, Divided, 1 whole Shallot, Finely Chopped, 5 cloves Garlic, Minced, and more.

Yes, Pad Thai with Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pad Thai with Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions