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Shrimp Pad Thai
Traditional dish · Thai
A classic and beloved Thai stir-fried noodle dish featuring tender shrimp, rice noodles, and a savory-sweet tamarind sauce, balanced with crunchy peanuts and fresh bean sprouts.
Ingredients
- Dried flat rice noodles8 oz
- Shrimp, peeled and deveined1 lb
- Firm tofu, pressed and cubed8 oz
- Eggs2
- Garlic, minced3 cloves
- Shallots, thinly sliced2
- Tamarind paste3 tbsp
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Sriracha or chili garlic sauce1 tbsp
- Vegetable oil3 tbsp
- Bean sprouts2 cups
- Garlic chives, cut into 2-inch lengths1 cup
- Roasted peanuts, crushed1/2 cup
- Lime wedges, for serving4
- Chili flakes, for servingto taste
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Soak rice noodles in warm water for 20-30 minutes, or until pliable but not mushy. Drain well.
- 2
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, sriracha, and 1/4 cup water. Set aside.
- 3
Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides. Remove and set aside.
- 4
Add another 1 tbsp of oil to the wok. Add garlic and shallots and stir-fry until fragrant, about 30 seconds.
- 5
Push garlic and shallots to one side of the wok. Add the remaining 1 tbsp of oil to the other side and crack in the eggs. Scramble the eggs until just cooked, then break them up and mix with the aromatics.
- 6
Add the shrimp to the wok and cook until pink and opaque, about 2-3 minutes.
- 7
Add the drained noodles, the prepared sauce, and the cooked tofu to the wok. Toss everything together to coat the noodles evenly. Cook for 2-3 minutes, stirring constantly, until the noodles absorb the sauce and are tender.
- 8
Stir in the bean sprouts and garlic chives. Cook for another minute until the sprouts are slightly wilted.
- 9
Serve immediately, garnished with crushed peanuts, lime wedges, and chili flakes.
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