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Shrimp Pad Thai

Shrimp Pad Thai is a stir-fried noodle dish featuring tender shrimp, chewy rice noodles, and a tangy, slightly sweet sauce. It includes crunchy bean sprouts and peanuts, resulting in a vibrant, textured final dish with a colorful appearance and a balanced combination of savory, tart, and nutty flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces rice noodles preferably flat, wide rice noodles
  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 2 tablespoons fish sauce
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon tamarind paste optional for tanginess
  • 1 tablespoon brown sugar
  • 2 cups bean sprouts
  • 0.5 cup peanuts chopped, for garnish
  • 2 green onions scallions sliced thinly, for garnish
  • 2 eggs eggs lightly beaten
  • Lime 1 for serving

Equipment

  • Wok or large skillet
  • Cooking spoon or wok spatula
  • Pot for boiling noodles
  • Measuring spoons and cups
  • Knife and chopping board

Method
 

  1. Bring a large pot of water to a boil, add rice noodles, and cook according to package instructions until just tender. Drain and set aside.
  2. Heat the wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the wok and set aside.
    8 ounces rice noodles
  3. Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and stir-fry until fragrant and golden, about 30 seconds. Add the beaten eggs and scramble gently until just set, about 1-2 minutes.
    8 ounces rice noodles
  4. Return the cooked shrimp to the wok. Add the cooked rice noodles, fish sauce, soy sauce, tamarind paste (if using), and brown sugar. Stir-fry everything together for 2-3 minutes, until well combined and heated through. The noodles should be coated with a glossy sauce.
    8 ounces rice noodles
  5. Add the bean sprouts and cook for an additional 1 minute, until just tender but still crunchy. Remove from heat.
    8 ounces rice noodles
  6. Transfer the Pad Thai to serving plates. Garnish with chopped peanuts, sliced green onions, and lime wedges. Serve immediately.
    8 ounces rice noodles

Notes

Adjust the sweetness and tanginess by modifying the amount of tamarind paste and sugar. For more authentic flavor, use fresh ingredients whenever possible.