Pad Thai with Shrimp
Yield: 2 to 3 servings
This easy Shrimp Pad Thai recipe is a flavorful stir-fry dish that features rice noodles, shrimp, scrambled egg, and fresh vegetables, all tossed together in a savory-sweet-sour sauce and scattered with crushed peanuts. It comes together in just 30 minutes!
Ingredients
For The Sauce
- ¼ cup packed light brown sugar Add more if you like a sweeter pad Thai.
- 2 tablespoons fish sauce
- 2 tablespoons Thai tamarind concentrate (I like Dragonfly Tamarind Concentrate)
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons oyster sauce
- 2 teaspoons sriracha (I like Trader Joe's) Use more or less, depending on your heat preference.
For The Pad Thai
- 8 ounces thin rice noodles - I recommend Thai Kitchen Stir-Fry Rice Noodles
- 2½ tablespoon vegetable or canola oil
- 12 large (21/25 count) peeled and deveined raw shrimp
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup fresh bean sprouts
- ½ cup shredded carrots
- 3 green onions, sliced into 1" pieced
- 2 large cloves garlic, minced
- 2 large eggs, whisked
- ⅓ cup finely chopped roasted salted peanuts, divided
- fresh cilantro and lime wedges, for serving
Instructions
- For the sauce: In a small bowl, whisk all sauce ingredients together. Set aside.
- For the pad Thai: Cook the rice noodles according to package directions. Drain the noodles in a strainer and rinse with cold water until noodles are no longer hot. Drizzle ½ tablespoon of the oil over the top of the noodles and toss briefly to prevent sticking.
- Place shrimp on a paper towel lined pan or plate and pat the shrimp dry. Sprinkle with salt and pepper.
- Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon of the oil. Once oil is shimmering, add the shrimp. Sear for 1-2 minutes per side, until shrimp is opaque and has a golden exterior - cook time will depend on size of shrimp and heat temperature; do not overcook. Transfer shrimp to a clean plate and set aside.
- Add remaining tablespoon of oil to sauté pan. Once it's shimmering, add the bean sprouts, carrots, and green onions. Cook for 1 minute, stirring occasionally. Stir in the garlic and cook 1 minute more.
- Slide the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring and chopping into little bites.
- Add the cooked noodles, cooked shrimp, and 1 tablespoon of the chopped peanuts to the pan. Then drizzle the pad Thai sauce over the top and toss it altogether until everything is evenly coated in the sauce. Remove pan from heat.
- Serve: Serve immediately, sprinkled with more chopped peanuts. Offer plenty of lime wedges for squeezing over the top, plus fresh cilantro. For those who like more heat, also offer crushed red pepper flakes.
Notes
Tamarind Concentrate: Please note that there are many different brands of tamarind concentrate, and their texture and flavor can vary significantly. I really like Dragonfly Tamarind Concentrate, as it closely resembles the flavor of my favorite local takeout pad Thai. Dragonfly is a Thai brand that I get at a local Asian grocer; it's also available online - see the photo in my post for the exact product. Do not use an Indian brand of tamarind concentrate as it doesn't have the right flavor for this dish.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat it, place it in a microwave-safe bowl and reheat in 30-second intervals until hot.
How To Make Chicken Pad Thai: Thinly slice 1 pound of boneless chicken breasts against the grain, and then into bite-size pieces. Season with salt and pepper, to taste. Cook in 1 tablespoon of oil over medium-high heat, stirring occasionally, until chicken is browned on all sides, about 4-5 minutes. Transfer cooked chicken to a clean plate and set aside.
How To Make Beef Pad Thai: Thinly slice 1 pound of lean beef steak (such as top sirloin) against the grain, and then into bite-size pieces. Season with salt and pepper, to taste. Cook in 1 tablespoon of oil over medium-high heat, stirring occasionally, until beef is browned on all sides, about 3-4 minutes. Transfer cooked beef to a clean plate and set aside.
How To Make Pork Pad Thai: Thinly slice 1 pound of boneless pork (such as boneless pork chops or loin) against the grain, and then into bite-size pieces. Season with salt and pepper, to taste. Cook in 1 tablespoon of oil over medium-high heat, stirring occasionally, until pork is browned on all sides, about 3-4 minutes. Transfer cooked pork to a clean plate and set aside.
How To Make Tofu Pad Thai: Slice a 14-16 ounce block of extra-firm tofu into thin slices, about ¼" thick. Place tofu pieces between layers of paper towel and press lightly - let sit for 30 minutes to soak up excess liquid. Then cut the tofu into bite-size pieces. Season with salt and pepper, to taste. Add 1 tablespoon of oil to a large nonstick pan over medium to medium-high heat. Add tofu pieces in a single layer and sauté for 2-3 minutes without disturbing, or until nicely browned. Turn the tofu over and cook for another 1-2 minutes, until just lightly browned. Transfer cooked tofu to a clean plate and set aside.
Nutrition Information:
Serving: 1 Calories: 561kcal Carbohydrates: 91g Protein: 16g Fat: 18g Saturated Fat: 3g Polyunsaturated Fat: 13g Cholesterol: 136mg Sodium: 1714mg Fiber: 7g Sugar: 38g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.