Shrimp Pad Thai

If you’ve never had Pad Thai, you’re about to go on a culinary adventure that will blow your taste buds away!

Picture this: chewy rice noodles, plump shrimp, crunchy peanuts, fresh herbs, and a tangy-sweet-savory sauce that makes you wonder how one dish can hit all the flavor notes so perfectly.

Pad Thai is a beloved Thai street food dish, and for good reason. It’s quick, it’s satisfying, and it feels like a warm hug from someone who really knows their way around a wok.

I love Pad Thai not just for its flavor, but for its history. It’s believed to have been introduced during World War II as part of a national campaign to promote Thai nationalism.

What a way to rally a country: with food!

And while there are many variations, shrimp Pad Thai remains a classic for its delicate balance of briny seafood and bright flavors.

History and Origins of Pad Thai

Pad Thai, a staple of Thai cuisine, has its origins in the mid-20th century, when Thailand’s government promoted it as part of a national identity campaign.

During World War II, rice shortages led to the encouragement of noodle-based dishes, and Pad Thai emerged as a street food favorite. The dish is believed to have been inspired by Chinese influences, incorporating stir-frying techniques and rice noodles.

Interestingly, the word “Pad” means stir-fried, while “Thai” highlights its cultural roots.

Traditionally, Pad Thai is a harmonious blend of sweet, sour, salty, and spicy flavors, symbolizing Thailand’s culinary philosophy of balance.

Though it’s now popular worldwide, it remains a quintessential street food in Thailand, often cooked to order in bustling markets.

P.S. Read all my Thailand travel articles here!

Ingredients You’ll Need

Here’s what you’ll need to make Pad Thai (Serves 4):

• 8 ounces (225g) rice noodles
• 2 tablespoons tamarind paste
• 3 tablespoons fish sauce
• 1 1/2 tablespoons sugar (brown sugar works great!)
• 1 teaspoon chili powder (optional, for a little heat)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 cup shallots, thinly sliced
• 12 ounces (340g) shrimp, peeled and deveined
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup roasted peanuts, chopped
• 3 green onions, sliced
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Ingredient Breakdown

Rice Noodles: These are the backbone of Pad Thai. Look for medium-width rice noodles at your local Asian grocery store or in the international aisle. Soak them in warm water until they’re pliable but not mushy.

Tamarind Paste: The secret sauce of Pad Thai—literally. Tamarind adds that tangy zing. If you can’t find it, mix lime juice and a bit of brown sugar as a substitute.

Fish Sauce: This ingredient is the essence of Thai cooking. Yes, it smells strong in the bottle, but it mellows out beautifully in the dish, adding umami depth.

Sugar: Balances the tamarind and fish sauce. Brown sugar adds a subtle caramel note.

Chili Powder: Optional, but highly recommended for those who like a little kick. Start with a pinch and add more if you’re feeling spicy.

Vegetable Oil: Use a neutral oil like canola or sunflower to avoid competing with the flavors.

Garlic & Shallots: These aromatics form the flavor base. Shallots bring a sweeter, more nuanced taste than onions.

Shrimp: Fresh or frozen works fine. Just make sure to peel and devein them (no one wants a gritty surprise!).

Eggs: Scrambled right in the wok, they add richness and texture.

Bean Sprouts: For crunch and freshness. They’re a classic topping for a reason.

Peanuts: A sprinkle of chopped, roasted peanuts brings crunch and nuttiness. Bonus: they’re a great snack while you cook.

Green Onions & Lime: Essential for garnish. The onions add brightness, while the lime ties everything together with a burst of acidity.

Cilantro: Not everyone’s cup of tea, but if you love it, it’s the cherry on top of this dish.

How to Make Shrimp Pad Thai

Step 1: Prep Your Ingredients

• Soak the rice noodles in warm water for about 30 minutes, or until soft but still firm. Drain and set aside.
• In a small bowl, mix the tamarind paste, fish sauce, sugar, and chili powder. This is your Pad Thai sauce. Taste it. Too tangy? Add a touch more sugar. Too salty? A squeeze of lime can help.

Step 2: Heat the Wok

• Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. (Pro tip: A wok is ideal because its high sides make tossing easier, but a large frying pan works too.)

Step 3: Cook the Aromatics and Shrimp

• Add the garlic and shallots to the hot oil. Stir-fry for 30 seconds until fragrant. Then toss in the shrimp. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Remove the shrimp and set aside.

Step 4: Scramble the Eggs

• Push the garlic and shallots to one side of the wok and pour in the beaten eggs. Let them sit for a few seconds to set, then scramble gently. It’s okay if they’re a bit messy—they’ll mix in with everything later.

Step 5: Toss in the Noodles

• Add the soaked noodles to the wok, followed by the sauce. Use tongs or chopsticks to gently toss everything together. The sauce should coat the noodles evenly, and the noodles will soften further as they cook.

Step 6: Add the Veggies and Shrimp Back

• Toss in the bean sprouts, green onions, and cooked shrimp. Stir-fry for another 2-3 minutes until everything is heated through and well combined.

Step 7: Plate and Garnish

• Transfer the Pad Thai to serving plates. Sprinkle generously with chopped peanuts and fresh cilantro. Serve with lime wedges on the side so everyone can squeeze as much or as little as they like.

Pro Tips for Perfect Shrimp Pad Thai

• Use Day-Old Noodles: If you’ve cooked rice noodles ahead of time, store them in the fridge. Cold noodles are less likely to stick together in the wok.
• Don’t Overcrowd the Wok: Work in batches if necessary. Overcrowding can make the noodles clump and the shrimp steam instead of sear.
• Taste As You Go: The balance of salty, sweet, tangy, and spicy is key. Don’t be afraid to tweak the sauce to your preference.

Shrimp Pad Thai Recipe

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