Shrimp Pad Thai
Homemade pad thai with rice noodles, shrimp, egg, bean sprouts and peanuts, tossed in a tangy tamarind, fish sauce and palm sugar sauce. A takeout classic at home.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 2 min total 4 servingsIntermediate
Photo: NuCastiel · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Pad thai is Thailand's famous stir-fried noodle dish, and its signature flavour comes from tamarind: a sweet-sour fruit paste balanced with fish sauce and palm sugar.
The secret to restaurant-style pad thai at home is preparing everything before you start, soaking (not boiling) the noodles, and cooking in two batches so the wok stays hot.
Equipment you'll need
- Wok or very large skillet
- Large bowl for soaking noodles
Tips for success
- Do not boil the noodles; they will turn mushy in the wok.
- Cook in two batches if your wok is small, so the noodles fry rather than steam.
- Tamarind concentrates vary in strength; adjust with more sugar or fish sauce to taste.
Substitutions and variations
- Use sliced chicken thighs (cook to 165°F / 74°C) or pressed tofu instead of shrimp.
- For vegetarian pad thai, use soy sauce in place of fish sauce and add extra tofu.
- If you cannot find tamarind, use 2 tablespoons lime juice and 1 tablespoon rice vinegar, though the flavour will differ.
Storage and reheating
To store: Refrigerate for up to 2 days. Freezing is not recommended.
To reheat: Reheat in a hot skillet with a splash of water, tossing, until hot throughout.
Recipe
Shrimp Pad Thai
Homemade pad thai with rice noodles, shrimp, egg, bean sprouts and peanuts, tossed in a tangy tamarind, fish sauce and palm sugar sauce. A takeout classic at home.
- Prep
- 20 min
- Cook
- 12 min
- Soak noodles
- 30 min
- Total
- 1 hr 2 min
- Yield
- 4 servings
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Pad thai sauce
Noodles
Instructions
Step 1: Soak the noodles
Soak the noodles in room-temperature water for 30 to 60 minutes until pliable but still firm. Drain well.
Step 2: Mix the sauce
Stir the tamarind, fish sauce, sugar and sriracha until the sugar dissolves. Taste: it should be sour, salty and sweet.
Step 3: Cook the shrimp
Heat 1 tablespoon oil in the wok over high heat. Stir-fry the shrimp for 2 minutes until pink and opaque, then remove.
Step 4: Fry the aromatics and egg
Add the remaining oil, garlic and shallot and stir for 30 seconds. Push to the side, crack in the eggs and scramble until just set.
Step 5: Add the noodles and sauce
Add the noodles and sauce and toss continuously for 2 to 3 minutes until the noodles are tender and have absorbed the sauce. Add a splash of water if they seem dry.
Step 6: Finish
Return the shrimp, add the bean sprouts and scallions and toss for 1 minute. Serve topped with peanuts, cilantro and lime wedges.
Cuisine: Thai · Course: Dinner
Estimated nutrition per serving
- Calories
- 530
- Protein
- 24 g
- Fat
- 18 g
- Carbs
- 68 g
- Fibre
- 3 g
- Sugars
- 16 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/pad-thai
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