Description
This recipe for Shrimp Pad Thai offers a traditional taste of Thailand with tender shrimp, chewy rice noodles, and crunchy peanuts, all coated in a delicious sweet, sour, and savory sauce. It’s a vibrant dish perfect for a weeknight meal or for entertaining.
Ingredients
Scale
- 8 ounces dried flat rice noodles
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup chopped shallots
- 2 large eggs, lightly beaten
- 1/2 cup firm tofu, cubed (optional)
- 1/4 cup chopped roasted peanuts
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (or to taste)
Instructions
- Soak rice noodles in warm water for 20-30 minutes, or until pliable. Drain well.
- In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, and sriracha. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add garlic and shallots and stir-fry for 30 seconds until fragrant.
- Push the garlic and shallots to one side of the skillet. Pour the beaten eggs into the other side and scramble until just cooked.
- Add the drained rice noodles, tofu (if using), and the prepared sauce to the skillet. Toss well to combine, ensuring the noodles are evenly coated.
- Cook for 3-5 minutes, stirring frequently, until the noodles are tender and the sauce has thickened slightly.
- Return the cooked shrimp to the skillet. Add chopped peanuts and toss to combine.
- Serve immediately, garnished with fresh cilantro and lime wedges.
Notes
- For a spicier dish, add more sriracha to the sauce.
- If you don’t have tamarind paste, you can use a mixture of lime juice and brown sugar, but the flavor will be slightly different.
- Feel free to add other vegetables like bean sprouts, carrots, or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg