Classic Thai Shrimp Pad Thai

Be the first to rate

(No Ratings Yet)

Loading...

This classic Thai shrimp pad thai is the quintessential street-food noodle dish of Thailand. Tender shrimp, ribbons of chewy rice noodles, eggs, bean sprouts, and garlic chives are tossed together in a perfectly balanced sweet-sour-savory tamarind sauce, then topped with crushed peanuts and fresh lime.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 60 gCarbs
• 4 gFiber
• 10 gSugar
• 28 gProtein
• 980 mgSodium
• 420 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Pad Thai Sauce

• 3 tbsp seedless tamarind paste
• 3 tbsp Thai fish sauce
• 3 tbsp grated palm sugar (or packed light brown sugar)
• 1 tbsp fresh lime juice
• 1/2 tsp chili flakes (optional, for heat)

For the Noodles and Stir-Fry

• 8 oz dried flat rice noodles, 1/4-inch wide (sen lek)
• 12 oz medium shrimp, peeled and deveined, tails on if desired
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 large eggs, lightly beaten
• 1 cup fresh bean sprouts, rinsed and drained
• 1/3 cup garlic chives, cut into 2-inch lengths

For Serving

• 1/3 cup roasted unsalted peanuts, coarsely crushed
• 1 lime, cut into wedges
• Crushed dried chili or chili flakes
• Extra Thai fish sauce, for adjusting at the table

Directions

1. Soak the rice noodles in a large bowl of warm water for 30 to 40 minutes until pliable but still slightly firm in the center; drain well and set aside.
2. While the noodles soak, make the sauce by whisking the tamarind paste, fish sauce, palm sugar, lime juice, and chili flakes in a small bowl until the sugar is fully dissolved; taste and adjust so the sauce is noticeably tangy, salty, and sweet in roughly equal measure.
3. Heat 1 tablespoon of the oil in a wok or 12-inch skillet over medium-high heat. Pour in the beaten eggs, let them set for 10 seconds, then gently break into bite-sized curds and push them to one side of the pan.
4. Add the shrimp to the wok and stir-fry for about 90 seconds, just until they turn pink and opaque. Transfer the eggs and shrimp to a plate and set aside.
5. Add the remaining 2 tablespoons of oil to the wok along with the garlic and shallot. Stir-fry for 20 to 30 seconds until fragrant but not browned.
6. Toss in the drained noodles and pour the prepared sauce over them. Stir-fry vigorously for 2 to 3 minutes, flipping and tossing constantly, until the noodles are tender, glossy, and have absorbed nearly all the sauce.
7. Return the shrimp and eggs to the wok, then add the bean sprouts, garlic chives, and half of the crushed peanuts. Toss everything together for about 30 seconds until the vegetables are just wilted but still crisp.
8. Pile onto a serving platter or divide among 4 plates. Sprinkle with the remaining peanuts and serve immediately with lime wedges, extra chili, and fish sauce on the side.

Cook’s Notes

• Mise en place is essential: have every single ingredient measured, chopped, and within arm's reach before you turn on the heat, because stir-frying moves very fast.
• Soak the noodles only until they are pliable but still have a firm bite in the center; they will finish softening in the wok, and over-soaked noodles turn to mush.
• If palm sugar is hard to find, packed light brown sugar works well; dissolve it thoroughly in the sauce so it does not clump on the noodles.
• For authentic smoky 'wok hei' flavor, use the highest heat your stove can produce and resist the urge to stir constantly, letting the noodles sear briefly against the hot surface.
• Serve pad thai right away, as the noodles keep absorbing sauce and lose their ideal springy-chewy texture if they sit too long.

You might also like

Asian

Vegan Pad Thai with Crispy Tofu

Asian

Pad See Ew Classic Noodle

Asian

Thai Hot and Sour Mixed Seafood Soup (Tom Yum Talay)

Asian

Larb Spicy Meat Salad