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Shrimp Pad Thai - the best pad thai recipe made with Thai rice noodles and shrimp. Easy to make, better tasting, and healthier than takeout.
Shrimp Pad Thai
Pad Thai is a popular Thai stir-fried rice noodle dish with vegetables in a sweet and savory sauce topped with crushed peanuts.
You can make Pad Thai at home with chicken, shrimp, or a combination of chicken and shrimp. I love shrimp Pad Thai the best, as shrimp is my favorite.
Hot off the wok, this fried noodle is absolutely delicious, fresh, with the perfect balance of flavors. It is a tad spicy, savory, sweet and sour.
Ingredients To Make The Best Pad Thai Recipe
You can make this dish by getting these simple ingredients:
- Shrimp
- Skinny rice sticks
- Tofu
- Eggs
- Bean sprouts
- Tamarind
- Fish sauce
See the recipe card for full information on ingredients.
Frequently Asked Questions
The ingredients are relatively healthy, but put together, the calories may add up. Do not worry as my recipe has way less calories than you would find at your local Thai restaurant!
No, this does not have dairy.
This recipe has 494 calories per serving.
What To Serve With Shrimp Pad Thai
This meal is best served as an entree. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Additionally, feel free to explore my other authentic Thai recipes, such as Tom Yum, Pad Thai, Green Curry, Drunken Noodles and Thai Cucumber Salad next. They are all amazing and taste just like the ones in Bangkok!
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Shrimp Pad Thai
Ingredients
- 8 oz (230g) dry skinny rice sticks
- 2 tablespoons oil
- 2 cloves garlic, minced
- 8 oz (230g) shrimp, shelled and deveined
- 2 oz (230g) fried tofu, cut into pieces
- 2 eggs, lightly beaten
- 6 oz (170g) bean sprouts
- 1 oz (30g) chives , or scallion, cut into 2-inch lengths
Tamarind Juice:
- 2 tablespoons tamarind
- 1/3 cup warm water
Sauce:
- 3 1/2 tablespoons fish sauce
- 4 tablespoons tamarind juice , or 3 tablespoons Chinese rice vinegar or apple cider vinegar
- 1 1/2 teaspoons chili powder
- 2 1/2 tablespoons sugar
- 3 tablespoons water
Instructions
- Cook the skinny rice sticks according to the package directions. Strain them in a colander and run cold water over the noodles until they are cool. Set aside to drain.
- Make the Tamarind juice by combining the tamarind and water. Use your hand or a spoon to massage and squeeze the tamarind pulp to release the flavor. The tamarind juice should be dark brown and slightly thick in consistency. Extract 4 tablespoons of juice and set aside, discarding the tamarind pulp.
- Mix all the ingredients for the Sauce in a small bowl and set aside.
- Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic. Then, add the shrimp and tofu, continuing to stir. As soon as the shrimp changes color, add the rice sticks and stir continuously for 30 seconds. Use the spatula to push all the ingredients to one side of the wok or skillet.
- Add the eggs and let them cook for about 1 minute, or until the bottom is set. Fold the noodles over the eggs, then add the sauce. Stir continuously until everything is well combined. Add the bean sprouts and chives, and give it a few quick stirs.
- Turn off the heat and serve the noodles immediately, garnished with lime wedges and topped with peanuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can you make tamarind juice out of Tamarind concentrate? If so, how?
Thanks!
Just add a bit of water to dilute.
What is the recommended kind of sugar to use?
Regular sugar or brown sugar is fine.