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Shrimp pad thai

Based on 15 ratings

Devan Grimsrud

Associate Food Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“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.”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
12 jumbo shrimp
240 g broad rice noodles
1 tbsp tamarind paste
80 ml water (warm)
4 cloves garlic
eggs
scallions
125 g roasted peanuts
limes
100 ml fish sauce
75 g raw sugar
100 ml vegetable oil
100 g soy sprouts
fish sauce (for serving)
raw sugar (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
818
Protein
25 g
Fat
45 g
Carb
83 g
  • Step 1/6

    • 1 tbsp tamarind paste
    • 80 ml water (warm)
    • 4 cloves garlic
    • eggs
    • scallions
    • 125 g roasted peanuts
    • 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

    • 240 g broad rice noodles
    • 100 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)
    • 75 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

    • 12 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

    • 100 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!