Authentic Shrimp Pad Thai

Craving authentic Thai flavors? This Easy Shrimp Pad Thai is your answer! 🍤✨ Ready in 30 minutes, it’s packed with sweet, tangy, and savory goodness. Perfect for weeknight dinners or impressing guests!

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Pad Thai Sauce:

• 3 tbsp fish sauce
• 2 tbsp tamarind paste (or concentrate)
• 2 tbsp palm sugar (or brown sugar)
• 1 tbsp lime juice
• 1 tsp soy sauce
• ½ tsp chili powder or 1 tsp sriracha (adjust for spice preference)

For the Pad Thai:

• 8 oz (225g) flat rice noodles (dried, medium width)
• 12 oz (340g) medium shrimp, peeled and deveined
• 2 tbsp vegetable oil (or peanut oil)
• 3 garlic cloves, minced
• 2 large eggs, lightly beaten
• 1 cup (100g) bean sprouts
• ½ cup (50g) sliced green onions (2-inch pieces)
• ¼ cup (30g) roasted peanuts, roughly chopped
• 1 cup (100g) firm tofu, cut into small cubes (optional)
• 2 tbsp dried shrimp (optional, for authentic flavor)
• 1 tsp chili flakes (optional, for extra heat)

For Garnish:

• Lime wedges
• Extra bean sprouts
• Extra chopped peanuts
• Fresh cilantro leaves
• Chili flakes or sriracha

Instructions

1. Prepare the Noodles:
   • Soak rice noodles in warm water (about 100°F/38°C) for 8-10 minutes until softened but still slightly firm (not mushy). Drain and set aside. Alternatively, follow package instructions.
2. Make the Pad Thai Sauce:
   • In a small bowl, whisk together fish sauce, tamarind paste, palm sugar, lime juice, soy sauce, and chili powder until smooth. Adjust sweetness or tanginess to taste. Set aside.
3. Cook the Shrimp and Aromatics:
   • Heat 1 tbsp oil in a large wok or nonstick skillet over medium-high heat.
   • Add shrimp and cook for 1-2 minutes per side until pink and just cooked through. Remove to a plate.
   • Add remaining 1 tbsp oil to the wok. Sauté garlic for 30 seconds until fragrant. Add tofu cubes and dried shrimp (if using) and cook for 1 minute.
4. Cook the Eggs and Noodles:
   • Push ingredients to one side of the wok. Pour in beaten eggs and scramble until just set, about 30-45 seconds.
   • Add drained noodles and Pad Thai sauce. Toss gently with tongs for 2-3 minutes until noodles are coated and softened, absorbing the sauce.
5. Combine and Finish:
   • Return shrimp to the wok. Add bean sprouts, green onions, and half the peanuts. Toss for 1-2 minutes until heated through. Be careful not to overcook; noodles should be soft but not mushy.
6. Serve:
   • Transfer to plates or a serving platter. Garnish with remaining peanuts, fresh cilantro, extra bean sprouts, lime wedges, and chili flakes or sriracha.
   • Serve immediately, squeezing fresh lime juice over each portion for a zesty kick.

Tips:

• Tamarind paste: Found in Asian markets or online. If unavailable, substitute with 1 tbsp lime juice + 1 tsp rice vinegar, but tamarind gives the authentic tangy flavor.
• Noodle texture: Soak noodles just until pliable to avoid mushiness during cooking.
• Protein variations: Swap shrimp for chicken, pork, or extra tofu for a vegetarian version.
• Make ahead: Prepare sauce and soak noodles in advance. Store sauce in the fridge for up to 1 week.
• Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water to loosen noodles.