Shrimp Pad Thai

Prep: 10 mins | Cook: 30 mins

This Pad Thai recipe is easy and approachable to make. You can substitute shrimps, with chicken, tofu or any other protein of your choice.

Pan Frying
High Protein


250 g rice noodles

2 tbsp fish sauce

1 tbsp soy sauce

3 tbsp tamarind paste

3 tbsp water

3 tbsp palm sugar

Vegetable oil, for frying

2 shallots, roughly chopped

1 clove garlic

250 g shrimps, peeled and deveined



1 cup bean sprouts

1/4 cup roasted peanuts

Lime, for serving


  • STEP 1
  • In a large pot of boiling water, add noodles and cook according to package instruction, (or until al dente). Drain.
  • STEP 2
  • In a bowl, whisk together Thai tamarind paste, soy sauce, palm or brown sugar and water. Set aside. Then beat eggs, add salt and set aside.
  • STEP 3
  • Heat vegetable oil in a large pan over medium-high heat. Add shallots and cook until translucent, about 2-3 minutes. Then, add garlic and cook until fragrant, about 1 minute.
  • STEP 4
  • Add the shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side.
  • STEP 5
  • Push everything to one side of the pan, add a little more oil to the empty side and add the beaten eggs. Scramble the eggs until just set; then mix with the shrimp mixture.
  • STEP 6
  • Add cooked noodles, bean sprouts and half the roasted peanuts and sauce, and toss to combine. Serve with remaining peanuts and lime.

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