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
Frequently Asked Questions
Is pad thai healthy?
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!
Does pad thai have dairy?
No, this does not have dairy.
How many calories?
This recipe has 494 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served as an entree. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Shrimp Pad Thai Recipe
Shrimp Pad Thai - the best pad thai recipe made with Thai rice noodles and shrimp. Easy to make, better tasting, and healthier than takeout.
Ingredients
Ingredients:
- 8 oz dry skinny rice sticks
- 2 tablespoons oil
- 2 cloves garlic, minced
- 8 oz shelled and deveined shrimp
- 2 oz fried tofu, cut into pieces
- 2 eggs, lightly beaten
- 6 oz bean sprouts
- 1 oz 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
Directions
- 1Cook the skinny rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain.
- 2Make the Tamarind juice by adding the tamarind and water together. Use your hand or a spoon to massage and squeeze the tamarind pulps to release the flavor. The tamarind juice should be dark brown in color, and slightly thick in its consistency. Extract 4 tablespoons of juice, set aside. Discard the tamarind pulps.
- 3Mix all the ingredients for the Sauce in a small bowl. Set aside.
- 4Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the shrimp, tofu, and continue stirring. 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 cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, and then add in the Sauce. Stir continuously until everything is well combined. Add the bean sprouts, chives and do a few quick stirs. Turn off the heat and serve the noodles immediately with the lime wedges and topped with the peanuts.
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Christie
This was awesome! I had never made pad Thai from scratch and this turned out fantastic. I live outside NYC and had a very hard time finding tamarind so google turned up a good recipe as a substitute using tomato paste, rice vinegar, worstechire, sugar and water and it worked well. I will order tamarind from amazon before I make this again but thank you for such a great recipe- the whole family loved it!
Rasa Malaysia
Thanks Christine, I am so happy that you love my shrimp Pad Thai recipe. :)
Ellen
Any substitute for tamarind Juice?
Rasa Malaysia
You can use rice vinegar.
Saru
This looks extremely delicious…Thank you for sharing.
EMAD HAMDY
sorry i want to know thing . do we can used egg noodles with pad thai or only used rice noodles ??
because sometimes i used egg noodles or white noodles with pad thai
for i working chef in Chinese Restaurant …
Rasa Malaysia
It should be rice noodles for the pad thai.
EMAD HAMDY
thank you so much for it recipe and i like it but i dont like put beansprouts ……
and it is nice item and i like you to show all your recipes for i learn from you
thank you
Jullian Regina
I have to try this one. I have it out at restaurants every now and then but I’ve never tried to make it. Thanks for the recipe!!
Jullian
Arthur in the Garden!
Yummy!
Creamy Lemon Butter Chicken
i like your shrimp
Liz
Thank you Bee for the nice recipe