Shrimp pad thai

Shrimp pad thai

Based on 27 ratings
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"When developing this recipe, I wanted to try and strike a balance between ingredients that are truly necessary, but perhaps a bit hard to come by (see, tamarind paste) and ingredients that are nice to have, but not key (see chicken, tofu, oyster sauce). While I wouldn’t call this a simple or incredibly easy recipe (it might take one or two cooks to really get it perfect), it’s one that can serve a crowd or make great lunch-y leftovers. If you don’t have shrimp, you can sub it out with bite-sized chunks of chicken or cubes of tofu, or simply leave it out. The tamarind paste is essential for the tangy, sweet flavor, but I’ve seen versions out there on the internet that use ketchup instead—so make of that what you will."
Easy 👌
40 min
0 min
0 min


jumbo shrimp
120 g
broad rice noodles
½ tbsp
tamarind paste
40 ml
water (warm)
2 cloves
62½ g
roasted peanuts
50 ml
fish sauce
37½ g
raw sugar
50 ml
vegetable oil
50 g
soy sprouts
fish sauce (for serving)
raw sugar (for serving)


2 bowls, 1 cutting board, 1 knife, 1 heatproof bowl, 1 saucepan, 1 cooking spoon, 1 wok, 1 spatula

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Nutrition per serving

Fat45 g
Protein25 g
Carb83 g
  • Step 1/ 6

    • ½ tbsp tamarind paste
    • 40 ml water (warm)
    • 2 cloves garlic
    • 2 eggs
    • scallions
    • 62½ g roasted peanuts
    • 1 limes
    • 2 bowls
    • 1 cutting board
    • 1 knife

    Mix the tamarind paste with the warm water until the paste dissolves, and set aside. Peel and mince the garlic. Crack the eggs into a bowl. Thinly slice scallions, roughly chop peanuts, and cut limes into wedges.

  • Step 2/ 6

    • 120 g broad rice noodles
    • 50 ml vegetable oil
    • 1 heatproof bowl

    Place the noodles in a large heatproof bowl and cover with warm water. Let sit for approx. 10 - 15 min., or until soft. Then drain and toss with half of the vegetable oil to prevent sticking.

  • Step 3/ 6

    • fish sauce (for serving)
    • 37½ g raw sugar
    • 1 saucepan
    • 1 cooking spoon

    Combine fish sauce, tamarind water, and raw sugar in a saucepan over low heat. Remove from heat once sugar is dissolved.

  • Step 4/ 6

    • 6 jumbo shrimp
    • 1 wok
    • 1 spatula

    Add remaining oil to a wok over high heat. Add prawns and stir fry for 2 min. Then add garlic and stir together until prawns are nearly cooked through. Push them to the side and add the eggs. Scramble until cooked nearly through, and push to the side.

  • Step 5/ 6


    Transfer noodles to the wok and add some water. Stir fry until the water is nearly gone, then add the tamarind sauce and toss everything gently. Let cook for approx. 3 min.

  • Step 6/ 6

    • 50 g soy sprouts
    • fish sauce (for serving)
    • raw sugar (for serving)

    Add bean sprouts, most of the scallions, and peanuts and toss until well combined. Season to taste with more fish sauce and sugar. Serve immediately with remaining scallions and lime wedges. Enjoy!

  • Enjoy your meal!

    Shrimp pad thai


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