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.

Method
Pan Frying
occasion
Weekday
cuisine
Thai
diet
High Protein

ingredients

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

Salt

Pepper

1 cup bean sprouts

1/4 cup roasted peanuts

Lime, for serving

instructions

  • 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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