Craving the sweet, tangy, and slightly spicy magic of pad Thai but tired of takeout? Imagine tossing vibrant rice noodles with juicy shrimp, crunchy peanuts, and a zesty sauce in your own kitchen, creating a dish that rivals your favorite Thai restaurant. Pad Thai is Thailand’s iconic stir-fry, bursting with bold flavors and textures, and it’s surprisingly easy to master at home. This recipe for shrimp pad Thai serves 4 and will have you ditching delivery for good. Let’s fire up the wok and get cooking!
Why Pad Thai Steals the Show
Pad Thai is all about balance—sweet tamarind, savory fish sauce, and a touch of heat come together in a quick stir-fry that’s endlessly customizable. The key is a killer sauce and fresh ingredients, plus a hot pan to lock in those flavors. This recipe keeps it authentic yet approachable, so you can nail that restaurant-quality taste at home.
Here’s what you’ll need:
- For the sauce: 3 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp palm sugar (or brown sugar), 1 tsp chili paste (like sambal oelek, adjust for spice preference).
- For the stir-fry: 8 oz flat rice noodles (dried), 1/2 lb large shrimp (peeled and deveined), 2 eggs, 1 cup bean sprouts, 3 green onions (sliced into 2-inch pieces), 2 garlic cloves (minced), 1/4 cup roasted peanuts (crushed), 2 tbsp vegetable oil, 1/4 cup firm tofu (cubed, optional).
- For garnish: Lime wedges, fresh cilantro, extra bean sprouts, chili flakes.
- Equipment: A wok or large non-stick skillet, tongs.
Step 1: Prep the Noodles and Sauce
Soak the rice noodles in warm water (not boiling) for 20–30 minutes until pliable but not fully soft; drain and set aside. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and chili paste until smooth. Taste and adjust—add more sugar for sweetness or fish sauce for umami. Set the sauce aside.
Pro Tip: If tamarind paste is hard to find, mix 2 tbsp lime juice with 1 tbsp brown sugar as a substitute.
Step 2: Get Your Ingredients Ready
Prep is key for stir-frying, as it moves fast! Peel and devein shrimp, mince garlic, slice green onions, cube tofu (if using), and crush peanuts. Have eggs cracked into a bowl and all garnishes ready. This mise en place ensures you’re not scrambling mid-cook.
Step 3: Stir-Fry Like a Pro
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add garlic and tofu (if using); stir-fry for 30 seconds until fragrant. Add shrimp and cook for 1–2 minutes until pink and just cooked; push to one side. Add eggs to the empty side, scrambling until just set (about 30 seconds). Toss in the drained noodles and pour the sauce over. Stir-fry for 2–3 minutes, tossing constantly to coat noodles evenly. Add bean sprouts and green onions; cook for 1 more minute until slightly softened but still crunchy.
Pro Tip: Keep the heat high and toss quickly to avoid soggy noodles. If the pan gets dry, add a splash of water.
Step 4: Serve with Flair
Transfer the pad Thai to a large platter or divide among plates. Sprinkle with crushed peanuts, cilantro, and extra bean sprouts. Serve with lime wedges and chili flakes on the side for a customizable kick. Pair with a cold Thai iced tea for the full experience.
Tips for Pad Thai Perfection
- Don’t over-soak noodles: They should be pliable, not mushy, to finish cooking in the wok.
- Balance the sauce: Taste before cooking and adjust sweet, sour, or spicy to your liking.
- Customize protein: Swap shrimp for chicken, tofu, or a mix for variety.
- Keep it crunchy: Add bean sprouts and peanuts at the end to preserve their texture.
Your Pad Thai Triumph Awaits!
This pad Thai is a game-changer—faster than takeout and bursting with authentic flavors that’ll impress your friends or family. With its glossy noodles, juicy shrimp, and zesty sauce, it’s a dish that brings Thailand to your table. Save this recipe for your next weeknight craving, and share your masterpiece on Pinterest. Let’s beat takeout together!
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