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Pad Thai · Shrimp

Shrimp Pad Thai

Chewy rice noodles stir-fried with shrimp, egg, bean sprouts and green onions in a tangy tamarind and fish sauce glaze, topped with peanuts and lime. Faster than takeout once the noodles soak.

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Prep
15 min
Cook
10 min
Total
50 min
Serves
4
Level
Medium

Ingredients

  • 8 oz rice noodles, flat, about 1/4 inch wide

Sauce

  • 3 tbsp tamarind concentrate
  • 3 tbsp fish sauce
  • 3 tbsp brown sugar
  • 1 tbsp lime juice
  • ½ tsp red pepper flakes, or more to taste
  • 3 tbsp vegetable oil, divided
  • 12 oz large shrimp, peeled and deveined
  • 1 medium shallot, thinly sliced
  • 3 cloves garlic, minced
  • 2 large eggs
  • 2 cups bean sprouts
  • 4 green onions, cut into 2-inch pieces

To serve

  • ⅓ cup roasted peanuts, chopped
  • 1 lime, cut into wedges
  • ¼ cup fresh cilantro, leaves (optional)

Cook to 145°F inside (check with a thermometer).

Steps

  1. 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.
  2. Stir the tamarind, fish sauce, brown sugar, lime juice and red pepper flakes in a small bowl until the sugar dissolves.
  3. 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.
  4. Add the rest of the oil, the shallot and the garlic and stir until fragrant.
  5. 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.
  6. Push the noodles to one side, crack the eggs into the empty space and scramble until just set, then toss them through the noodles.
  7. Return the shrimp, add the bean sprouts and green onions and toss until the sprouts barely wilt.
  8. Serve topped with peanuts and cilantro, with lime wedges to squeeze over.

Tip: Under-soak the noodles; they finish cooking in the pan. Fully soft noodles turn mushy when stir-fried.

Tip: Tamarind concentrate is sold in jars in Asian markets and many supermarkets. Brands vary in strength, so taste the sauce and add more sugar or lime to balance.

Storage: Refrigerate up to 3 days. Reheat in a skillet with a splash of water until 165°F; the noodles firm up when cold.

Estimated nutrition per serving: 560 calories · protein 30 g · carbohydrates 67 g · fiber 4 g · sugars 15 g · fat 20 g (saturated 3.5 g) · sodium 1,350 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 15 ingredients.