Shrimp Pad Thai Recipe
Skip the takeout and make a fresh, flavorful Shrimp Pad Thai packed with noodles, shrimp, and irresistible sweet-and-savory flavor right at home!
Servings: 4 servings
Calories: 797kcal
Equipment
Ingredients
Pad Thai Sauce
- 6 Tbsp palm sugar finely chopped or grated. You can substitute coconut sugar.
- 6 Tbsp water
- 7-8 Tbsp Thai tamarind paste start with 7 tbsp and adjust
- 4 Tbsp fish sauce optional 1 extra tbsp at the end if needed for taste
Pad Thai
- 8 oz dry rice stick noodles about 3 mm wide
- 3 Tbsp dried shrimp medium sized, roughly chopped (optional, but traditional)
- 6 cloves garlic minced
- ½ cup shallots finely diced
- 6 oz firm or pressed tofu diced
- 6 Tbsp sweet preserved daikon radish finely chopped
- Thai Chili flakes to taste
- 2 Tbsp vegetable oil more if needed
- 1 lb medium shrimp raw, peeled, deveined, with the tail off
- 4 large eggs
- 5 cups fresh bean sprouts
- 14-20 garlic chives cut into 2-inch pieces
- ½ cup roasted peanuts chopped
- 2 limes cut into wedges
Instructions
- Soak your noodles for 1 hour in room temperature water and then drain.
- While the noodles soak, make the Pad Thai sauce. In a small saucepan, combine the palm sugar, water, tamarind paste, and fish sauce over medium-low heat. Cook for 2–3 minutes, whisking frequently, until the palm sugar has dissolved. Remove from the heat and set aside.
- Add 1 tablespoon of vegetable oil to the wok over medium-high heat. Once hot add the shrimp and cook until opaque. Remove and set aside.
- Next add another tablespoon of vegetable oil to the wok then stir-fry garlic, shallots, tofu, preserved radish, and dried shrimp for 2-3 minutes until fragrant.
- Then, add noodles and sauce to the wok and toss constantly until the noodles absorb most of the sauce and become tender.
- Push the noodles to one side. Add the eggs to the empty side of the wok and scramble until just set before tossing everything together.
- Return the shrimp to the wok. If desired, add ¼ teaspoon Thai chili flakes for a mild heat (or more to taste), then add the bean sprouts, garlic chives, and half of the peanuts. Toss everything together until the bean sprouts are just wilted.
- Taste and add more fish sauce, tamarind, palm sugar, or chili flakes if desired. Then serve with lime, peanuts, and chili flakes.
Notes
You can store any leftovers of this Shrimp Pad Thai recipe in an airtight container in your fridge for 3-4 days. To reheat you can do so on the stovetop over medium heat with a splash of water or in your microwave until everything has warmed through.
For longer storage you can freeze this Pad Thai for 1 month but note the noodles may become softer after thawing. Be sure to thaw overnight in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 797kcal | Carbohydrates: 104g | Protein: 47g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 433mg | Sodium: 2755mg | Potassium: 965mg | Fiber: 8g | Sugar: 33g | Vitamin A: 641IU | Vitamin C: 33mg | Calcium: 288mg | Iron: 6mg
