Shrimp Pad Thai Recipe

Name: Shrimp Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 2 tablespoons tamarind paste (from a pliable block); 3 tablespoons fish sauce; 3 tablespoons light brown sugar, packed (or palm sugar); 1 tablespoon granulated sugar; ¼ teaspoon salt; 1 (7 ounce) package rice noodles, dried (fettuccine width); 2 tablespoons vegetable oil; 2 large eggs, lightly beaten; 6 garlic cloves, finely chopped; 3 small shallots, coarsely chopped; 12 lb medium shrimp, peeled, deveined and cut into 1/2 inch pieces; 12 lb tofu, patted dry and cut into 1/2 inch cubes (optional); 2 ½ cups bean sprouts, rinsed and dried; 8 scallions, quartered legthwise and cut crosswise into 1 inch pieces; 4 tablespoons roasted peanuts, unsalted and crushed; 1 ½ teaspoons red pepper flakes (to taste); lime wedge

Servings: persons

1 cup boiling water
2 tablespoons tamarind paste (from a pliable block)
3 tablespoons fish sauce
3 tablespoons light brown sugar, packed (or palm sugar)
1 tablespoon granulated sugar
¼ teaspoon salt
1 (7 ounce) package rice noodles, dried (fettuccine width)
2 tablespoons vegetable oil
2 large eggs, lightly beaten
6 garlic cloves, finely chopped
3 small shallots, coarsely chopped
12 lb medium shrimp, peeled, deveined and cut into 1/2 inch pieces
12 lb tofu, patted dry and cut into 1/2 inch cubes (optional)
2 ½ cups bean sprouts, rinsed and dried
8 scallions, quartered legthwise and cut crosswise into 1 inch pieces
4 tablespoons roasted peanuts, unsalted and crushed
1 ½ teaspoons red pepper flakes (to taste)
lime wedge

1
Rice Noodles:.
2
Place wide rice noodles in a bowl and pour in enough very warm (110F) water to totally submerge the noodles; soak until theyre pliable but still rather firm, about 30 minutes.
3
Drain thoroughly and keep in bowl, tightly covred with plastic wrap.
4
Sauce (Can be made up to one day in advance; store in refrigerator):.
5
Pour boiling water into a bowl and add tamarind, stir and mash gently for 3 minutes to soften.
6
Pour mixture through a fine mesh sieve into a bowl, pressing hard on solids; discard solids.
7
Combine fish sauce, tamarind mixture, brown sugar, granulated sugar and salt in a small saucepan and heat over moderate heat, stirring until sugar is dissolved; 1 to 2 minutes.
8
Remove from heat and set aside.
9
Pad Thai:.
10
Heat 1 tablespoon oil in wok over moderate heat until hot but not smoking.
11
Add eggs and scramble until just cooked through, about 1 minute.
12
Transfer eggs to a bowl and tear into small pieces.
13
Heat remaining oil in wok over moderately high heat until just beginning to smoke.
14
Add garlic and shallots and stir-fry until just beginningto brown, about 1 minute.
15
Add shrimp and stir-fry for 1 minute, then add optional tofu and stir-fry until shrimp is just cooked through,about 2 minutes.
16
Transfer shrimp to bowl with eggs.
17
Heat wok over moderately high heat until hot.
18
Add tamarind sauce and bring to a boil.
19
Add drained rice noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes.
20
Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoon peanuts and red pepper flakes and toss well.
21
Place Pad Thai on a platter and top with remaining 1 cup bean sprouts and sprinkle with remaining 2 tablespoons peanuts.
22
Serve with lime wedges.

2475

kcal

Calories

Fat

Carbs

349

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup boiling water, 2 tablespoons tamarind paste (from a pliable block), 3 tablespoons fish sauce, 3 tablespoons light brown sugar, packed (or palm sugar), and more.

Yes, Shrimp Pad Thai 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!

Shrimp Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions