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5.0 from 6 votes

Pad Thai with Shrimp

This easy Shrimp Pad Thai recipe is a flavorful stir-fry dish that features rice noodles, shrimp, scrambled egg, and fresh vegetables, all tossed together in a savory-sweet-sour sauce and scattered with crushed peanuts. It comes together in just 30 minutes!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 to 3 servings
Calories: 561 kcal
Course: Dinner
Cuisine: Asian

Ingredients

For The Sauce
  • ¼ cup packed light brown sugar add more if you like a sweeter pad Thai
  • 2 tablespoons fish sauce
  • 2 tablespoons Thai tamarind concentrate - I like Dragonfly Tamarind Concentrate see photo in post
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons oyster sauce
  • 2 teaspoons sriracha - our family likes the one from Trader Joe's use more or less, depending on your heat preference
For The Pad Thai
  • 8 ounces thin rice noodles - I recommend Thai Kitchen Stir-Fry Rice Noodles
  • 2½ tablespoon vegetable or canola oil
  • 12 large 21/25 count raw shrimp, peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup fresh bean sprouts
  • ½ cup shredded carrots
  • 3 green onions sliced into 1" pieced
  • 2 large cloves garlic minced
  • 2 large eggs whisked
  • ⅓ cup finely chopped roasted salted peanuts divided
  • fresh cilantro and lime wedges for serving

Instructions

    Cup of Yum
  1. For the sauce: In a small bowl, whisk all sauce ingredients together. Set aside.
  2. For the pad Thai: Cook the rice noodles according to package directions. Drain the noodles in a strainer and rinse with cold water until noodles are no longer hot. Drizzle ½ tablespoon of the oil over the top of the noodles and toss briefly to prevent sticking.
  3. Place shrimp on a paper towel lined pan or plate and pat the shrimp dry. Sprinkle with salt and pepper.
  4. Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon of the oil. Once oil is shimmering, add the shrimp. Sear for 1-2 minutes per side, until shrimp is opaque and has a golden exterior - cook time will depend on size of shrimp and heat temperature; do not overcook. Transfer shrimp to a clean plate and set aside.
  5. Add remaining tablespoon of oil to sauté pan. Once it's shimmering, add the bean sprouts, carrots, and green onions. Cook for 1 minute, stirring occasionally. Stir in the garlic and cook 1 minute more.
  6. Slide the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring and chopping into little bites.
  7. Add the cooked noodles, cooked shrimp, and 1 tablespoon of the chopped peanuts to the pan. Then drizzle the pad Thai sauce over the top and toss it altogether until everything is evenly coated in the sauce. Remove pan from heat.
  8. Serve: Serve immediately, sprinkled with more chopped peanuts. Offer plenty of lime wedges for squeezing over the top, plus fresh cilantro. For those who like more heat, also offer crushed red pepper flakes.

Notes

  • Tamarind Concentrate: Please note that there are many different brands of tamarind concentrate, and their texture and flavor can vary significantly. I really like Dragonfly Tamarind Concentrate, as it closely resembles the flavor of my favorite local takeout pad Thai. Dragonfly is a Thai brand that I get at a local Asian grocer; it's also available online - see the photo in my post for the exact product. Do not use an Indian brand of tamarind concentrate as it doesn't have the right flavor for this dish.
  • How To Make Chicken Pad Thai: Thinly slice 1 pound of boneless chicken breasts against the grain, and then into bite-size pieces. Season with salt and pepper, to taste. Cook in 1 tablespoon of oil over medium-high heat, stirring occasionally, until chicken is browned on all sides, about 4-5 minutes. Transfer cooked chicken to a clean plate and set aside.
  • How To Make Beef Pad Thai: Thinly slice 1 pound of lean beef steak (such as top sirloin) against the grain, and then into bite-size pieces. Season with salt and pepper, to taste. Cook in 1 tablespoon of oil over medium-high heat, stirring occasionally, until beef is browned on all sides, about 3-4 minutes. Transfer cooked beef to a clean plate and set aside.
  • How To Make Pork Pad Thai: Thinly slice 1 pound of boneless pork (such as boneless pork chops or loin) against the grain, and then into bite-size pieces. Season with salt and pepper, to taste. Cook in 1 tablespoon of oil over medium-high heat, stirring occasionally, until pork is browned on all sides, about 3-4 minutes. Transfer cooked pork to a clean plate and set aside.
  • How To Make Tofu Pad Thai: Slice a 14-16 ounce block of extra-firm tofu into thin slices, about ¼" thick. Place tofu pieces between layers of paper towel and press lightly - let sit for 30 minutes to soak up excess liquid. Then cut the tofu into bite-size pieces. Season with salt and pepper, to taste. Add 1 tablespoon of oil to a large nonstick pan over medium to medium-high heat. Add tofu pieces in a single layer and sauté for 2-3 minutes without disturbing, or until nicely browned. Turn the tofu over and cook for another 1-2 minutes, until just lightly browned. Transfer cooked tofu to a clean plate and set aside.

Nutrition Information

Serving 1 Calories 561kcal (28%) Carbohydrates 91g (30%) Protein 16g (32%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 13g Cholesterol 136mg (45%) Sodium 1714mg (71%) Fiber 7g (28%) Sugar 38g (76%)

Nutrition Facts

Serving: 2to 3 servings

Amount Per Serving

Calories 561

% Daily Value*

Serving 1
Calories 561kcal 28%
Carbohydrates 91g 30%
Protein 16g 32%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 13g 76%
Cholesterol 136mg 45%
Sodium 1714mg 71%
Fiber 7g 28%
Sugar 38g 76%

* Percent Daily Values are based on a 2,000 calorie diet.