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Shrimp Pad Thai

This shrimp pad Thai is a stir-fried noodle dish featuring tender shrimp, chewy rice noodles, and a tangy, slightly sweet sauce. It is prepared by stir-frying ingredients in a wok or large skillet, resulting in a flavorful, saucy dish with a mixture of textures from the shrimp, noodles, and crunch toppings. The final presentation is vibrant and glossy, with garnishes that add freshness and crunch to each bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams rice noodles preferably flat rice noodles
  • 300 grams shrimp peeled and deveined
  • 3 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tamarind paste or substitute with lime juice
  • 2 teaspoons sugar
  • 2 green onions scallions chopped, for garnish
  • 50 grams peanuts chopped, for garnish
  • 1 lime lime cut into wedges for serving

Equipment

  • Wok or large skillet
  • Medium mixing bowls

Method
 

  1. Cook the rice noodles in boiling water according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
  2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from pan and set aside.
    300 grams shrimp
  3. Add the remaining 2 tablespoons of vegetable oil to the same pan. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 30 seconds to 1 minute.
    3 cloves garlic
  4. Stir in fish sauce, soy sauce, tamarind paste, and sugar. When the mixture begins to bubble and the sauce darkens slightly, about 1-2 minutes, add the cooked noodles to the pan.
    2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon tamarind paste, 2 teaspoons sugar
  5. Add the cooked shrimp back into the pan, tossing everything together to evenly coat the noodles with the sauce. Cook for another 2-3 minutes, until heated through and slightly sticky.
    300 grams shrimp
  6. Serve the pad Thai hot, garnished with chopped green onions and peanuts. Squeeze lime wedges over the dish just before eating for added freshness.
    2 green onions scallions, 50 grams peanuts, 1 lime lime

Notes

Adjust spice levels with chili flakes if desired. For more vegetables, add bean sprouts, carrots, or bell peppers during stir-frying.