World Kitchen
Shrimp Pad Thai
Pad Thai is the quintessential Thai street food that has stolen hearts worldwide due to its impossible balance of sweet, tangy, savory, and spicy notes. In this recipe, springy rice noodles are flash-fried over high heat with juicy shrimp, locking in a thick, caramelized sauce made from real tamarind pulp. Fresh bean sprouts and crushed roasted peanuts create a beautiful texture play, while a squeeze of lime juice finishes the dish with a vibrant citrus brightness. This recipe is perfect for a quick, filling, and aromatic dinner that delivers Bangkok's streets right to your plate.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 15 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 490 kcal
- Protein
- 24 g
- Fat
- 15 g
- Carbs
- 65 g
- Fiber
- 3 g
Step by step
Method
- 01
Submerge the flat rice noodles in a deep bowl of warm water f…
Submerge the flat rice noodles in a deep bowl of warm water for 30-40 minutes until pliable and slightly opaque, but still firm in the center.
- 02
Finely slice the shallots, chop the green onions into 3 cm ba…
Finely slice the shallots, chop the green onions into 3 cm batons, and coarsely crush the roasted peanuts using a sharp chef's knife.
- 03
Heat the vegetable oil in a large skillet or wok over high heat
Heat the vegetable oil in a large skillet or wok over high heat. Sear the shrimp for 1-2 minutes per side until pink and curled, then transfer to a plate.
- 04
Add the sliced shallots to the same hot pan and stir-fry for…
Add the sliced shallots to the same hot pan and stir-fry for about 1 minute until translucent and fragrant.
- 05
Drain the noodles thoroughly and toss them into the pan
Drain the noodles thoroughly and toss them into the pan. Immediately pour in the pre-made tamarind sauce and stir continuously for 2-3 minutes until the noodles absorb the liquid.
- 06
Push the noodles to one side of the pan
Push the noodles to one side of the pan. Crack the eggs into the empty space and scramble for 1 minute until set, then fold into the noodles.
- 07
Return the shrimp to the pan, toss in the green onions and mo…
Return the shrimp to the pan, toss in the green onions and most of the bean sprouts. Stir-fry for 30 seconds just until the greens wilt slightly from the residual heat, then remove from stove.
Dishday
Useful advice
Cooking tip
Do not boil the rice noodles—simply soak them in warm water until pliable. They will cook to a perfect al dente consistency right in the pan while soaking up the sauce.
How to serve
Serve Pad Thai hot immediately. Arrange a neat pile of crushed peanuts, raw bean sprouts, and a lime wedge on the side so everyone can adjust the flavor profile to their liking.
How to store
Pad Thai is best enjoyed fresh. Storing is not recommended as the noodles absorb residual moisture and become mushy. Pre-made sauce can be kept in the fridge for up to 2 weeks.
Note
Use an oil with a high smoke point (like peanut or canola oil). Stir-fry quickly and keep the heat turned all the way up throughout the cooking process.
