Shrimp Pad Thai
This Shrimp Pad Thai recipe delivers the perfect balance of sweet, savory, tangy, and spicy flavors in an easy-to-make stir-fried noodle dish. Featuring tender shrimp, rice noodles, fresh bean sprouts, crunchy peanuts, and a tamarind-based sauce, it's a flavorful meal that comes together in just over half an hour. Perfect for weeknights or when you want to impress with an authentic taste of Thailand!
Ingredients
- 8 ounces 225g rice noodles
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 1 1/2 tablespoons sugar brown sugar works best
- 1 teaspoon chili powder optional
- 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
Instructions
- Soak rice noodles in warm water for 30 minutes until pliable but firm. Drain and set aside.
- In a small bowl, mix tamarind paste, fish sauce, sugar, and chili powder. Adjust the balance of flavors to taste.
- Add 1 tablespoon of vegetable oil to a hot wok or large skillet over medium-high heat.
- Stir-fry garlic and shallots until fragrant (30 seconds).
- Add shrimp and cook until pink and opaque (2-3 minutes). Remove and set aside.
- Push aromatics to one side of the wok. Add eggs and let them set briefly before scrambling.
- Add soaked noodles and pour the sauce over them. Toss gently to coat evenly, cooking for 2-3 minutes.
- Return shrimp to the wok and toss with bean sprouts and green onions. Stir-fry for another 2 minutes until heated through.
- Serve hot, topped with roasted peanuts, cilantro, and lime wedges for a final burst of flavor.