Shrimp Pad Thai Recipe
Savor the tangy, nutty, and sweet flavors of homemade Shrimp Pad Thai, a delightful Thai classic.
There's something mesmerizing about the aroma of sizzling shrimp mingling with tangy tamarind, garlic, and the sweet crunch of peanuts in a sizzling hot wok. Shrimp Pad Thai is one of those dishes that never fails to transport you to the bustling streets of Bangkok where street vendors whip up this beloved classic right before your eyes. It's a dish that captivates with its vibrant colors, complex flavors, and the perfect balance of sweet, sour, and savory. Having fallen in love with Pad Thai on a trip to Thailand some years ago, I embarked on a quest to replicate that unforgettable experience at home. The secret to truly capturing the essence of this dish lies in the sauce—a harmonious blend of tamarind paste, fish sauce, palm sugar, and a hint of chili, which envelops the tender shrimp and rice noodles beautifully. And let's not forget the tiny dash of fish sauce that adds an unmistakable umami kick! This recipe is my tried-and-true version, making it easy for anyone to recreate a bit of Thai magic in their own kitchen. It's perfect for a cozy dinner at home, or when you want to impress guests with something both exotic and comforting.
Step-by-Step
- 01Step 1 / 7
Soak the rice noodles in hot water for about 10 minutes until they are soft but still slightly firm.
Drain and set aside.
- 02Step 2 / 7
In a small bowl, mix together tamarind paste, fish sauce, palm sugar, soy sauce, and chili paste until the sugar dissolves.
Set aside.
- 03Step 3 / 7
In a large wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the shrimp and cook for 2-3 minutes until pink and opaque.
Remove and set aside.
- 04Step 4 / 7
Add the remaining oil to the wok along with minced garlic.
Sauté until fragrant, about 30 seconds.
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- 05Step 5 / 7
Push the garlic to the side and pour in the beaten eggs.
Let them set for 30 seconds, then scramble gently.
Stir in the soaked noodles.
- 06Step 6 / 7
Pour the prepared sauce over the noodles and toss to coat evenly.
Add the cooked shrimp, bean sprouts, and half of the peanuts.
Stir well and cook for an additional 2 minutes.
- 07Step 7 / 7
Remove from heat.
Garnish with the remaining peanuts, green onions, and serve with lime wedges on the side.
Chef Tips
- •For a vegetarian version, replace shrimp with tofu and use soy sauce instead of fish sauce.
- •Adjust the level of chili paste based on your spice preference.
- •Use fresh lime juice at the end to enhance the flavor.
- •The sauce can be made ahead and stored in the refrigerator for up to a week.
- •Toast the peanuts lightly for extra crunch.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
It's best enjoyed fresh, but you can prepare the sauce in advance and cook the dish just before serving.
What can I substitute?+
You can substitute tamarind paste with lime juice for a similar tangy flavor, and palm sugar with brown sugar.
How do I store leftovers?+
Store in an airtight container in the fridge for up to two days. Reheat gently on the stove with a splash of water.
