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Shrimp Pad Thai - A Bright, Savory Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Rice noodles: 8 ounces (about 225 g) flat rice noodles, size medium or “Pad Thai” width.
  • Shrimp: 12–16 ounces (340–450 g), peeled and deveined, medium to large size.
  • Eggs: 2 large.
  • Garlic: 3 cloves, minced.
  • Green onions: 3–4, sliced (whites and greens separated).
  • Bean sprouts: 2 cups, rinsed.
  • Roasted peanuts: 1/3 cup, roughly chopped.
  • Cooking oil: Neutral, like peanut or canola.
  • Lime: 1–2, cut into wedges.
  • Cilantro: A small handful, chopped (optional).
  • Tamarind paste or concentrate: 2–3 tablespoons (start with 2 for mild tang).
  • Fish sauce: 3 tablespoons.
  • Palm sugar or light brown sugar: 2–3 tablespoons, to taste.
  • Rice vinegar: 1 tablespoon (optional, for extra brightness).
  • Chili element: 1–2 teaspoons Thai chili flakes, chili paste, or sriracha (adjust to taste).
  • Water: 2–3 tablespoons to loosen the sauce if needed.
  • Dried shrimp: 1 tablespoon, rinsed and chopped, for depth.
  • Firm tofu: 4 ounces, cubed and pan-seared, for extra protein.
  • Radish (preserved/salted): 1–2 tablespoons, chopped, for a classic touch.

Method
 

  1. Soak the noodles: Place rice noodles in warm water for 20–30 minutes until pliable but not fully soft. Drain and set aside. They’ll finish cooking in the pan.
  2. Mix the sauce: In a small bowl, whisk tamarind, fish sauce, sugar, chili, and a splash of water. Taste and adjust. You’re aiming for a bold, tangy-sweet-salty balance.
  3. Prep your add-ins: Mince garlic, slice green onions, and chop peanuts. Pat the shrimp dry and season lightly with a pinch of salt.
  4. Heat the pan: Use a large wok or wide skillet over medium-high heat. Add 1–2 tablespoons oil until shimmering.
  5. Cook the shrimp: Add shrimp in a single layer. Sear 1–2 minutes per side until just pink. Transfer to a plate; they’ll finish with the noodles.
  6. Sauté aromatics: Add a touch more oil if needed. Stir-fry garlic and the white parts of the green onions for 20–30 seconds until fragrant, not browned.
  7. Add noodles and sauce: Toss in the drained noodles. Pour in most of the sauce. Stir-fry 2–3 minutes, lifting and turning the noodles so they absorb the sauce. Add a splash of water if the pan looks dry.
  8. Push aside and scramble eggs: Move noodles to one side. Add a little oil, crack in the eggs, and scramble just until set. Fold into the noodles.
  9. Finish with shrimp and sprouts: Return shrimp to the pan with bean sprouts and the green parts of the onions. Add remaining sauce if needed. Stir-fry 30–60 seconds to warm through while keeping sprouts crisp.
  10. Plate and garnish: Serve hot, topped with peanuts, cilantro (optional), and lime wedges. Squeeze lime over each serving for brightness.