Shrimp Pad Thai (Thai Rice Noodle Dish)

Shrimp Pad Thai is a classic Thai street food dish known for its perfect balance of sweet, savory, and tangy flavors. This dish combines stir-fried rice noodles with fresh shrimp, crunchy peanuts, crisp bean sprouts, and a deliciously tangy sauce made from tamarind paste, fish sauce, sugar, and lime juice. Perfect for a weeknight dinner or a special occasion, Shrimp Pad Thai is easy enough for home cooks yet packed with authentic flavors that transport you straight to the bustling streets of Thailand.

Not only is this recipe delicious, but it’s also visually stunning, with vibrant colors from red chili flakes, green onions, and fresh lime wedges. It’s a great source of protein from shrimp and offers a mix of textures, from tender noodles to crunchy peanuts. Cooking Shrimp Pad Thai at home allows you to control the spice level and ingredient quality, ensuring a fresh, healthy, and satisfying meal. Whether you’re a beginner or an experienced cook, this easy-to-follow recipe will help you create a restaurant-quality Thai dish in under 40 minutes.

Ingredients

• 8 oz (225 g) rice noodles
• 12 oz (340 g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 3 tablespoons tamarind paste
• 3 tablespoons fish sauce
• 2 tablespoons palm sugar (or brown sugar)
• 1 tablespoon lime juice
• 2 green onions, chopped
• 1/4 cup crushed peanuts
• Red chili flakes, to taste
• Lime wedges, for garnish

Directions

1. Prepare the noodles: Soak 8 oz (225 g) of rice noodles in warm water for 20-30 minutes or until soft. Drain and set aside.
2. Make the sauce: In a small bowl, mix 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 2 tablespoons palm sugar (or brown sugar), and 1 tablespoon lime juice. Stir until sugar dissolves.
3. Cook the shrimp: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat. Add 12 oz (340 g) peeled and deveined shrimp, cooking until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
4. Stir-fry the noodles: In the same wok, add another tablespoon of oil if needed. Add 2 minced garlic cloves and sauté for 30 seconds. Add soaked noodles and pour the prepared sauce over them. Toss gently to coat evenly.
5. Combine ingredients: Add the cooked shrimp, 2 beaten eggs, and 1 cup bean sprouts. Stir-fry for 2-3 minutes until the eggs are cooked and noodles are heated through.
6. Serve: Transfer to plates and garnish with chopped green onions, crushed peanuts, lime wedges, and red chili flakes. Enjoy hot!