Shrimp Pad Thai Recipe
One of my favorite meals, this easy shrimp pad Thai recipe has all the sweet, savory, tangy flavors you look for in classic pad Thai dishes and comes together in a single wok with just 15 minutes of cook time for a filling meal everyone always loves!
Servings: 4 servings
Equipment
- 1 Small Saucepan
- 1 Large Bowl
- 1 Large Wok
Ingredients
For the Pad Thai Sauce
- 2 ½ ounce palm sugar roughly chopped
- ½ cup tamarind paste
- ¼ cup fish sauce
- 6 tablespoon water
For the Pad Thai
- 4 ounce dry rice noodles
- ½ cup vegetable oil
- 1/2 cup shallot
- 6 large garlic clove chopped
- 4 ounce firm tofu cubed
- 1 teaspoon Thai chili flakes optional
- 3 tablespoon sweet preserved daikon
- 2 tablespoon dried shrimp chopped
- 2 large egg
- 10 garlic chive cut into 2-inch sections
- 6 ounce bean sprouts
- ¼ cup roasted peanuts chopped
For Serving
- lime wedges
- extra roasted peanuts
Instructions
Make the Sauce
- In a small saucepan over medium heat, melt the palm sugar. Swirl, and stir for one to two minutes until caramelized.2 ½ ounce palm sugar
- Carefully add tamarind paste, fish sauce, and water. Stir and bring to a simmer until sugar dissolves again.½ cup tamarind paste, ¼ cup fish sauce, 6 tablespoon water
- Remove from heat and let cool.
Make the Pad Thai
- Soak noodles in room temperatrure water for one hour or until just pliable. Drain.4 ounce dry rice noodles
- Heat 1/4 cup oil in a wok over high heat. Once smoking, pour it out to season the wok.½ cup vegetable oil
- In a bowl, combine tofu, shallots, garlic, chili flakes, dried shrimp, and preserved radish.6 large garlic clove, 4 ounce firm tofu, 1 teaspoon Thai chili flakes, 3 tablespoon sweet preserved daikon, 2 tablespoon dried shrimp, 1/2 cup shallot
- Add two tablespoons of oil to the hot wok. Cook shrimp for two minutes until pink. Remove and set aside.
- Add remaining oil and tofu mixture. Cook for two to three minutes until shallots are golden and translucent.
- Add noodles and half the sauce. Toss and cook for one to two minutes until sauce is mostly absorbed.
- Push noodles to one side. Crack in the eggs, lightly scramble, then fold into noodles.2 large egg
- Return shrimp to the wok. Toss and heat through.
- Remove from heat. Stir in chives, sprouts, and half the peanuts.10 garlic chive, ¼ cup roasted peanuts, 6 ounce bean sprouts
- Serve with lime wedges, more peanuts, chili flakes, extra sprouts, and chives.lime wedges, extra roasted peanuts
Video
Notes
Storage: Transfer leftovers to an airtight container and store them in the refrigerator for up to three days.
Nutrition
Serving: 1serving | Calories: 652kcal | Carbohydrates: 56g | Protein: 30g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 278mg | Sodium: 1617mg | Potassium: 511mg | Fiber: 4g | Sugar: 20g | Vitamin A: 298IU | Vitamin C: 10mg | Calcium: 168mg | Iron: 3mg