Asian Cuisine
Shrimp Pad Thai (Thai Sweet and Sour Stir-Fried Noodles) - Savory, Chewy, and Addictive
Prep
25 min
Cook
15 min
Servings
2
Level
Medium
Pad Thai is Thailand's legendary stir-fried noodle dish that blends sour, sweet, and savory flavors in every bite. Fresh shrimp, eggs, and bean sprouts add a crunchy, chewy texture that makes it hard to stop eating. Perfect as a practical yet special lunch or dinner option.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams dried rice noodles (thin rice noodles)
- 200 grams medium-sized shrimp, peeled, tails left on
- 2 eggs
- 100 grams bean sprouts
- 5 stalks garlic chives, cut into 3 cm (1-inch) pieces
- 3 cloves garlic, finely minced
- 50 grams yellow tofu, diced small, lightly fried
- 3 tbsp roasted peanuts, coarsely chopped
- 3 tbsp tamarind water
- 3 tbsp palm sugar or brown sugar, finely shaved
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1/2 tsp Thai chili powder (optional)
- 3 tbsp cooking oil
- 1 whole lime, cut into wedges for serving
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Soak the dried rice noodles in warm water for 20-30 minutes until pliable but still slightly firm (they'll cook through perfectly when stir-fried). Drain.
- 2 Make the Pad Thai sauce: combine the tamarind water, shaved palm sugar, fish sauce, oyster sauce, and salt in a small bowl, stirring until the sugar dissolves. Set aside.
- 3 Heat the oil in a large skillet or wok over medium-high heat. Sauté the minced garlic until fragrant and lightly golden.
- 4 Add the shrimp and cook, stirring, until they turn pink and are cooked through, about 2-3 minutes. Push the shrimp to the side of the pan.
- 5 Crack the eggs into the empty side of the pan, let them cook until just half-set, then scramble and mix together with the shrimp.
- 6 Add the soaked rice noodles and pour the Pad Thai sauce evenly over them. Toss quickly and continuously using a wok-tossing technique so the noodles cook evenly and don't stick, about 3-4 minutes.
- 7 Add the fried tofu, half of the bean sprouts, and the garlic chives. Toss briefly until just wilted but the bean sprouts are still crisp.
- 8 Sprinkle in the chili powder if you like it spicy, toss briefly, then turn off the heat. Taste and add more fish sauce or sugar if needed.
- 9 Serve the Pad Thai on a plate, topped with the chopped peanuts and the remaining fresh bean sprouts. Arrange lime wedges on the side of the plate to squeeze over just before eating.
💡 Tips
• Don't soak the noodles too long or too briefly - the key to great Pad Thai is getting the noodle texture just right, not mushy but not stiff either.
• Cook over high heat with quick movements (the 'wok hei' technique) so the noodles don't clump together and the aroma is more fragrant.
• Tamarind water can be substituted with a mixture of lime juice and a little vinegar if unavailable.
• A squeeze of fresh lime at the end is essential for that signature fresh sour touch of Pad Thai - don't skip this step.
📊 Nutrition Facts / serving
420
Calories (kcal)
18 g
Protein
14 g
Fat
55 g
Carbs
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