Shrimp Pad Thai
Shrimp pad thai is the iconic Thai stir-fried noodle dish, tossing chewy rice noodles with plump shrimp in a tangy, sweet, and savory tamarind sauce. Crunchy peanuts, fresh bean sprouts, and a squeeze of lime add layers of texture and brightness to every bite. It is fast, deeply flavorful, and best served sizzling straight from the wok.
- ⏱ 30 min
- 📊 medium
- 🍽 For Two
Ingredients
- 200 g rice noodles
- 250 g shrimp
- 2 eggs
- 2 tbsp tamarind paste
- 3 tbsp peanuts
Instructions
- Soak 200 grams of flat rice noodles in warm water for about twenty minutes until pliable but still firm, then drain well.
- Whisk together three tablespoons of tamarind paste, two tablespoons of fish sauce, two tablespoons of palm or brown sugar, and a splash of water to make the sauce.
- Heat two tablespoons of oil in a wok over high heat and cook 250 grams of peeled shrimp for about two minutes per side until pink, then set them aside.
- Add a little more oil, crack in two eggs, and scramble them quickly until just set.
- Add the drained noodles and the sauce, tossing constantly for two to three minutes until the noodles absorb the sauce and turn glossy.
- Return the shrimp to the wok and add a handful of bean sprouts and sliced green onions, tossing for one more minute so the sprouts stay crisp.
- Plate the noodles and top with crushed roasted peanuts, a wedge of lime, and a pinch of chili flakes for serving.
💡 Chef's tip
Soak the rice noodles in warm rather than boiling water so they stay slightly firm, because they finish cooking in the wok and would otherwise turn into a sticky clump.
Soaking the rice noodles in warm (not boiling) water keeps them pliable but firm, so they finish cooking in the wok without turning to a sticky clump.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 24 g
- Carbs: 62 g
- Fat: 15 g
