0 from 6 votes
Quick & Easy Shrimp Pad Thai
Chewy rice noodles fried with jumbo shrimp, tofu and eggs with vegetables in a savory, sweet and tangy sauce. This quick and easy shrimp pad thai beats takeout saving you money! A great main dish or meal for the whole family!
Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 1 large serving
Calories: 984 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 10 jumbo shrimp deveined and your preference to leave it peeled or unpeeled
- 4.05 oz dried thin flat rice noodles
- 4.05 oz firm tofu cubed
- 2 large eggs
- 1 ¼ cup bean sprouts
- 1 cup garlic chives chopped into 1 inch length
- ½ shallot chopped
- 1 clove garlic roughly minced
- 3 tablespoon vegetable oil or any neutral oil
Sauce:
- 3 tablespoon palm sugar finely chopped or sub with brown sugar
- 1.5 tablespoon fish sauce
- 3 tablespoon water
Tamarind Concentrate for Sauce
- 2.11 oz tamarind pulp
- ⅓ cup hot boiling water
Optional
- ½ lime garnish
- ¼ cup peanuts crushed, for garnish
- 2-3 tablespoon water if needed to help cook noodles
Instructions
- To make your tamarind concentrate: submerge tamarind pulp in ⅓ cup hot boiling water. Allow for it to cool and then with your hands, squeeze and massage the pulp as best you can, until it dissolves in the water.
- Strain as much as the tamarind liquid through a fine sieve and discard the hard bits and seeds, reserving the liquid which is now your tamarind concentrate.
- Combine tamarind concentrate, fish sauce, palm sugar and water until sugar has dissolved. Set aside.
- Soak your rice noodles in hot boiling water for 2 minutes until limp but firm and strain. Set aside. Do not over soak the noodles!
- In a large pan medium high heat, add 1 tablespoon oil and the shrimp. Fry until 50% cooked. Remove and set aside.
- If needed, add another 1 tablespoon of oil. Fry shallots and garlic for 10 seconds. Add firm tofu and gently toss for 20-30 seconds.
- Toss in rice noodles and sauce mixing for 2-3 minutes. Taste your noodles to see if they're chewy at this point, if not add a 2-3 tablespoons of water to help cook them until they are.
- Add shrimp, then push everything to the side. Add remaining oil into the empty space of wok followed by eggs. Scramble them first and then mix in with noodles.
- Toss in bean sprouts and garlic chives for 10-20 seconds. Remove off heat. Do not overcook them as they will wilt with the residual heat anyway. Optional: serve with limes and crushed peanuts. Enjoy!
Cup of Yum
Nutrition Information
Calories
984kcal
(49%)
Carbohydrates
182g
(61%)
Protein
35g
(70%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
337mg
(112%)
Sodium
2607mg
(109%)
Potassium
956mg
(27%)
Fiber
9g
(36%)
Sugar
56g
(112%)
Vitamin A
1845IU
(37%)
Vitamin C
39mg
(43%)
Calcium
331mg
(33%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 1large serving
Amount Per Serving
Calories 984
% Daily Value*
| Calories | 984kcal | 49% |
| Carbohydrates | 182g | 61% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 337mg | 112% |
| Sodium | 2607mg | 109% |
| Potassium | 956mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 56g | 112% |
| Vitamin A | 1845IU | 37% |
| Vitamin C | 39mg | 43% |
| Calcium | 331mg | 33% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.