Paad Thai Shrimp Stir Fried Thai Noodles
Experience the vibrant flavors of Thailand with this irresistible Paad Thai Shrimp Stir Fried Thai Noodles recipe! Featuring tender rice noodles tossed in a tangy, umami-rich sauce made from tamarind paste, fish sauce, and a touch of palm sugar, this dish is an authentic blend of sweet, salty, and spicy. Succulent shrimp, crunchy bean sprouts, fluffy scrambled eggs, and aromatic garlic come together in a sizzling wok, creating a mouthwatering medley of textures. Topped with roasted peanuts and fresh lime wedges, this quick and easy stir fry is ready in just 35 minutes, making it perfect for weeknight dinners or a crowd-pleasing meal. Bring the taste of a Thai street market to your kitchen with this delicious homemade Pad Thai!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 300 grams Shrimp, peeled and deveined
- 2 large Eggs
- 100 grams Bean sprouts
- 3 cloves Garlic, minced
- 3 stalks Green onions, sliced
- 50 grams Roasted peanuts, chopped
- 1 Lime, cut into wedges
- 3 tablespoons Cooking oil
- 3 tablespoons Fish sauce
- 2 tablespoons Tamarind paste
- 1.5 tablespoons Palm sugar (or brown sugar)
- 1 tablespoon Soy sauce
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Water
Instructions
Soak the rice noodles in warm water for 20-30 minutes or until softened. Drain and set aside.
In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar, soy sauce, red chili flakes, and water to create the Pad Thai sauce. Set aside.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove the shrimp and set aside.
Add another tablespoon of oil to the wok. Crack the eggs directly into the wok and scramble them quickly using a spatula. Push the eggs to one side of the wok.
Add the remaining tablespoon of oil and the minced garlic to the other side of the wok. Stir-fry the garlic for about 30 seconds or until fragrant.
Add the soaked and drained rice noodles to the wok along with the prepared Pad Thai sauce. Toss everything together to evenly coat the noodles in the sauce.
Return the cooked shrimp to the wok, along with the bean sprouts and sliced green onions. Stir-fry for 2-3 minutes until everything is heated through and well combined.
Transfer the Pad Thai to serving plates. Garnish with chopped peanuts and lime wedges on the side.
Serve immediately and enjoy your homemade Pad Thai Shrimp Stir Fried Thai Noodles!
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
