Shrimp Pad Thai Recipe is the Best Pad Thai
Pad Thai is a popular Thai stir-fried rice noodles dish with a sweet, savory Pad Thai sauce and topped with crushed peanuts and lime wedges. You can make Pad Thai at home with chicken, shrimp, or a combination of chicken and shrimp. I love shrimp Pad Thai the best.
Healthier Than Takeout
I had the best Pad Thai noodles in Bangkok many years ago. I was on a transit at the international airport. I ordered shrimp Pad Thai from a fast-food joint. Hot off the wok, my Pad Thai noodles were absolutely delicious, fresh, with the perfect balance of flavors. It was spicy, savory, sweet and sour. I was instantly hooked. My shrimp Pad Thai recipe tastes very close to the ones I had in Bangkok; it’s also healthier and better than your regular Thai takeout here in the US.
Pad Thai Ingredients:
- Pad Thai Noodles – dry Thai rice sticks can be found at Asian stores. Follow the instructions to prepare the noodles before cooking.
- Fish Sauce – the building block for Thai recipes. Get a high quality fish sauce such as Red Boat or Three Crabs brand at Asian stores.
- Tamarind – tamarind is sold as a block or concentrate at Asian stores.
- Fried Tofu – you can get fried tofu at Asian stores. They are pre-fried. If you can’t find it, you can skip this ingredient.
Other Thai Noodles and Thai Shrimp Recipes:
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Shrimp Pad Thai Recipe
Serves 2 people | Prep Time: 15 Minutes | Cook Time: 5 Minutes
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
2 tablespoons tamarind
1/3 cup warm water
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
Cook 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.
Make 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.
Mix all the ingredients for the Sauce in a small bowl. Set aside.
Heat 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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