Shrimp Pad Thai
This Shrimp Pad Thai combines chewy rice noodles, juicy shrimp, tender tofu, crisp bean sprouts, and scrambled eggs in a sweet, savory, and tangy tamarind sauce. It is an easy Thai noodle recipe that comes together in just 30 minutes. Serve it with crushed peanuts, fresh lime, and chili flakes for a flavorful homemade dinner.
Servings: 3
Ingredients
- 3 tbsp tamarind pulp about 1½ ounces
- ¼ cup boiling water plus more if needed
- ¼ cup brown sugar or palm sugar
- 3 tbsp fish sauce divided
- 2 tbsp oyster sauce
- 8 ounces shrimp peeled and deveined
- 1 tsp Thai soy sauce
- 6 ounces dry Pad Thai rice noodles
- 4 tbsp cooking oil divided
- 4 garlic cloves minced
- ⅓ cup shallots minced, about 3 shallots
- 3 ounces firm tofu drained and sliced into thin pieces
- 2 tbsp dried shrimp
- 2 eggs whisked
- 2 cups loosely packed bean sprouts
- 10 garlic chives cut into 1-inch pieces
- 2 tbsp roasted peanuts crushed
- 2 tbsp roasted peanuts crushed, for serving
- 1 lime cut into wedges
- ¼ tsp dried chili flakes or to taste
- ½ cup bean sprouts additional, for serving
Instructions
- Place the tamarind pulp in a small bowl and pour the boiling water over it. Break the pulp apart until softened, then press the mixture through a fine-mesh strainer and discard the solids.
- Add the brown sugar, 2 tablespoons of fish sauce, and oyster sauce to the strained tamarind puree. Stir until well combined and set the sauce aside.
- Place the shrimp in another bowl. Add the Thai soy sauce and remaining 1 teaspoon of fish sauce, then stir to coat.
- Bring a medium pot of water to a boil. Cook the Pad Thai noodles according to the package directions until al dente, then drain and set aside.
- Heat 1 tablespoon of oil in a wok or large nonstick skillet over high heat. Add the shrimp and cook for about 2 minutes, turning as needed, until pink and cooked through. Transfer to a plate.
- Add 2 tablespoons of oil to the same pan and reduce the heat to medium. Add the garlic and shallots and cook for about 2 minutes, until fragrant and lightly browned.
- Add the tofu and dried shrimp to the pan. Stir-fry for about 2 minutes.
- Push the ingredients to one side of the pan. Add the remaining tablespoon of oil, pour in the eggs, and gently scramble for about 30 seconds.
- Add the noodles and prepared sauce. Toss until the noodles are evenly coated, then return the cooked shrimp to the pan.
- Turn off the heat and add the bean sprouts, garlic chives, and crushed peanuts. Toss gently and serve with extra peanuts, bean sprouts, lime wedges, and chili flakes.
Notes
- Cook the noodles only until al dente because they will continue softening in the sauce.
- Measure and prepare all the ingredients before heating the wok since the recipe cooks quickly.