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 1/4 pounds rice noodles; 1 tablespoon vegetable oil; 1/2 pound peeled and deveined shrimp; 1 teaspoon minced fresh garlic; 1 teaspoon chopped sweet radish (see Cook's Note); 2 tablespoons chopped pressed tofu, optional; Pad Thai Sauce, recipe follows; 2 large eggs; 8 ounces bean sprouts; 2 tablespoons green onions, cut into 1-inch pieces; 3 tablespoons crushed roasted peanuts, for serving; Ground dried chiles, for serving; 1 lime, cut into wedges; 1 cup chicken stock; 6 tablespoons brown sugar; 3 tablespoons tamarind paste; 2 tablespoons paprika; 2 tablespoons distilled vinegar; 1 tablespoon chopped grilled red onions; 1 tablespoon salt

Servings: persons

1 1/4 pounds rice noodles
1 tablespoon vegetable oil
1/2 pound peeled and deveined shrimp
1 teaspoon minced fresh garlic
1 teaspoon chopped sweet radish (see Cook's Note)
2 tablespoons chopped pressed tofu, optional
Pad Thai Sauce, recipe follows
2 large eggs
8 ounces bean sprouts
2 tablespoons green onions, cut into 1-inch pieces
3 tablespoons crushed roasted peanuts, for serving
Ground dried chiles, for serving
1 lime, cut into wedges
1 cup chicken stock
6 tablespoons brown sugar
3 tablespoons tamarind paste
2 tablespoons paprika
2 tablespoons distilled vinegar
1 tablespoon chopped grilled red onions
1 tablespoon salt

1
Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes.
2
Drain and set aside.
3
Heat the vegetable oil in a wok over medium heat.
4
Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds.
5
Add the noodles and continue to cook for 1 minute.
6
Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute.
7
Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute.
8
Add the bean sprouts and green onions and toss to combine.
9
Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges.
10
Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens.

971

kcal

Calories

Fat

137

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

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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 20 ingredients. The key ingredients include: 1 1/4 pounds rice noodles, 1 tablespoon vegetable oil, 1/2 pound peeled and deveined shrimp, 1 teaspoon minced fresh garlic, 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