Pad Thai · Shrimp

Shrimp Pad Thai

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Before you start

Gather your ingredients

8 oz rice noodles, flat, about 1/4 inch wide
3 tbsp tamarind concentrate
3 tbsp fish sauce
Swaps for fish sauce
Instead of fish sauce
- Soy sauce + lime: The same amount of soy sauce, plus a squeeze of lime. Salty and savory, without the funk.
- Vegan fish sauce: The same amount. Made from seaweed or mushrooms; close in flavor.
More for fish sauce
3 tbsp brown sugar
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
All 4 swaps for brown sugar
1 tbsp lime juice
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
More for lime juice
½ tsp red pepper flakes, or more to taste
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
More for red pepper flakes
3 tbsp vegetable oil, divided
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
All 4 swaps for vegetable oil
12 oz large shrimp, peeled and deveined
1 medium shallot, thinly sliced
Swaps for shallot
Instead of shallots
- Yellow or red onion: The same amount, chopped fine. Sharper and less delicate.
- Green onion whites: The same amount. Milder and fresher.
More for shallots
3 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
2 large eggs
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
All 5 swaps for eggs

Cooking for an allergy? Check every label.
2 cups bean sprouts
4 green onions, cut into 2-inch pieces
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
More for green onions
⅓ cup roasted peanuts, chopped
1 lime, cut into wedges
¼ cup fresh cilantro, leaves
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
More for cilantro

Step 1 of 8

Cover the noodles with very hot tap water in a large bowl and soak until they bend easily but are still firm in the center. Drain them well.

Step 2 of 8

Stir the tamarind, fish sauce, brown sugar, lime juice and red pepper flakes in a small bowl until the sugar dissolves.

Step 3 of 8

Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the shrimp in one layer and cook, turning once, until pink, opaque and 145°F (63°C), then move them to a plate.

Step 4 of 8

Add the rest of the oil, the shallot and the garlic and stir until fragrant.

Step 5 of 8

Add the noodles and sauce and toss constantly until the noodles soak up the sauce and turn tender and chewy. Add a splash of water if they stick or still feel firm.

Step 6 of 8

Push the noodles to one side, crack the eggs into the empty space and scramble until just set, then toss them through the noodles.

Step 7 of 8

Return the shrimp, add the bean sprouts and green onions and toss until the sprouts barely wilt.

Step 8 of 8

Serve topped with peanuts and cilantro, with lime wedges to squeeze over.

All done

Enjoy!

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Ingredients

8 oz rice noodles, flat, about 1/4 inch wide
3 tbsp tamarind concentrate
3 tbsp fish sauce
Swaps for fish sauce
Instead of fish sauce
- Soy sauce + lime: The same amount of soy sauce, plus a squeeze of lime. Salty and savory, without the funk.
- Vegan fish sauce: The same amount. Made from seaweed or mushrooms; close in flavor.
More for fish sauce
3 tbsp brown sugar
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
All 4 swaps for brown sugar
1 tbsp lime juice
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
More for lime juice
½ tsp red pepper flakes, or more to taste
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
More for red pepper flakes
3 tbsp vegetable oil, divided
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
All 4 swaps for vegetable oil
12 oz large shrimp, peeled and deveined
1 medium shallot, thinly sliced
Swaps for shallot
Instead of shallots
- Yellow or red onion: The same amount, chopped fine. Sharper and less delicate.
- Green onion whites: The same amount. Milder and fresher.
More for shallots
3 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
2 large eggs
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
All 5 swaps for eggs

Cooking for an allergy? Check every label.
2 cups bean sprouts
4 green onions, cut into 2-inch pieces
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
More for green onions
⅓ cup roasted peanuts, chopped
1 lime, cut into wedges
¼ cup fresh cilantro, leaves
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
More for cilantro