Description
A flavorful and authentic Shrimp Pad Thai recipe that combines tender flat rice noodles with succulent shrimp, tangy tamarind purée, and a perfect blend of sweet, sour, and savory flavors. This classic Thai street food dish is quick to prepare and delivers a delightful balance of textures with crunchy peanuts, fresh bean sprouts, and green onions.
Ingredients
Main Ingredients
- 200g / 7oz flat rice noodles
- 300g / 11oz large shrimp (prawns)
- 2½ tbsp tamarind purée (not sauce!)
- 3 tbsp fish sauce
- 3 tbsp light brown sugar (or palm sugar)
- 2 tbsp vegetable oil (divided)
- 1 shallot
- 3 cloves garlic
- Chilli flakes (to taste, about 1 tsp)
- 4 green onions (green parts only, cut into 2 inch lengths)
- 2 eggs (lightly beaten)
- 200g / 2 cups beansprouts
- 35g / 1/4 cup roasted peanuts (chopped)
- 1 lime (for serving)
Instructions
- Soak the Noodles: Soak the rice noodles in hot water for 30-40 minutes until they are mostly softened. In a separate bowl, mix the tamarind purée, fish sauce, and light brown sugar. Set this sauce mixture aside to allow the sugar to dissolve completely.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the shrimp and cook until they turn pink on each side, which should take a few minutes. Remove the shrimp immediately from the wok and place them in a bowl for later use.
- Stir Fry Aromatics and Noodles: In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the chopped shallot, minced garlic, and chilli flakes. Stir-fry for about a minute until fragrant. Drain the noodles but keep some of their soaking water. Add the noodles to the wok along with some of this water and pour in the tamarind-fish sauce mixture. Stir and cook for 1-2 minutes until the noodles are soft yet still slightly chewy.
- Cook the Eggs: Push the noodles to one side of the wok to create space. Pour the beaten eggs into the free space and let them cook for about 30 seconds. Then pile the noodles on top of the eggs and cook for a few more seconds until the eggs are set. Lightly toss everything to combine the eggs with the noodles.
- Combine and Finish: Add the bean sprouts, green onions, and cooked shrimp to the wok. Toss everything together until the green onions are slightly wilted but the bean sprouts retain their crunch. Remove from the heat.
- Serve: Serve the Pad Thai hot, garnished with lime wedges and the remaining chopped roasted peanuts for extra texture and flavor.
Notes
- Use tamarind purée, not tamarind sauce, for authentic flavor and proper consistency.
- Soaking rice noodles instead of boiling helps maintain their slightly chewy texture.
- Adjust the amount of chilli flakes to your preferred spice level.
- Roasted peanuts add a nice crunch and nutty flavor, but you can substitute with cashews if preferred.
- For a vegetarian version, replace shrimp with tofu and fish sauce with soy sauce or tamari.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
