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Shrimp Pad Thai

Make the most glorious noodles while getting transported to Thailand from the comfort of your own home! This tangy Shrimp Pad Thai is an easy 30-minute dinner made in one pot for easy cleanup, because let's be honest, you don't deserve a mountain of dishes after such a mouthwatering dinner. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 258 kcal
Course: Main Course
Cuisine: Thai

Ingredients

INGREDIENTS:
  • 4 ounces medium-sized dried rice stick noodles
  • 6 ounces large or jumbo shrimp deveined & deshelled
  • 2 shallots minced
  • 5 garlic cloves minced
  • 1 carrot julienned
  • 2 eggs
  • 1 cup bean sprouts
  • 3 green onions green part only cut into 2-inch slices
  • 1 tablespoon peanuts roughly chopped
  • 1 lime cut into wedges
PAD THAI SAUCE:
  • 2 tablespoons tamarind paste/puree
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 ½ teaspoons oyster sauce
GARNISHES:
  • crushed peanuts
  • bean sprouts
  • green onions

Instructions

    Cup of Yum
  1. Soak dry noodles for at least 1 hour in warm water then rinse under cold water. Drain then set aside.
  2. In a small bowl, make the pad thai sauce by combining tamarind paste, fish sauce, brown, sugar, & oyster sauce. Set aside.
  3. Heat a large wok or pan on medium-high heat, then add about 1 tablespoon of oil. Add the shrimp & cook for 2-3 minutes, or until just pink and charred. Keep a close eye so they don’t overcook, otherwise, they’ll turn tough and rubbery. Remove immediately & set aside.
  4. To the same wok, add a little more oil if needed then add in shallots. Cook for about 1 minute, or until they become golden, then toss in garlic and saute for a couple more seconds, or until soft & fragrant.
  5. Add carrots and cook until it’s tender but still crunchy. Toss in noodles, pour sauce on top, and gently stir until the noodles have absorbed the sauce. Taste the noodles to make sure they’re tender. If not, a little more water a tablespoon at a time & continue to cook until the noodles are soft and tender. Be careful not to add too much water so the flavor of the noodles don’t water down.
  6. Push ingredients to the side of the wok, pour about a tablespoon of oil to the empty side of the wok and crack 2 eggs. Let it cook for about 1 minute or until the whites begin to set, then scramble them. Allow them to finish cooking through, then mix them with the rest of the ingredients.
  7. Toss the shrimp back in along with any of its juices, the bean sprout, and green onions. Give it a final few tosses to combine well. Serve with lime wedges and chopped peanuts on the side.Enjoy!

Notes

  • Dried Flat Rice Noodles: Medium-sized (what I use) or small dried flat rice noodles can be easily found at your local Asian market. Three Ladies is my fave brand! Make sure to soak the noodles until they're completely pliable - no resistance!
  • Tamarind Puree: This is the key ingredient for the distinct tangy pad Thai flavor! You can sometimes find it at local Asian markets but I highly recommend making Homemade Tamarind Puree from blocks of tamarind pulp you can easily find at local Asian markets or online! It's only 2 ingredients & you can make it in bulk and freeze so you'll always be ready for Pad Thai!
  • Protein: Feel free to swap out the shrimp for chicken, beef, or fried tofu.
  • Step-by-Step Photos & Key Tips are in the blog post above! Along with storage & reheating details.

Nutrition Information

Serving 0.25recipe Calories 258kcal (13%) Carbohydrates 43g (14%) Protein 13g (26%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 135mg (45%) Sodium 1153mg (48%) Potassium 361mg (10%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 2843IU (57%) Vitamin C 9mg (10%) Calcium 85mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 258

% Daily Value*

Serving 0.25recipe
Calories 258kcal 13%
Carbohydrates 43g 14%
Protein 13g 26%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 135mg 45%
Sodium 1153mg 48%
Potassium 361mg 8%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 2843IU 57%
Vitamin C 9mg 10%
Calcium 85mg 9%
Iron 2mg 11%

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