Pad Thai Fried Noodles with Shrimp
Experience the vibrant flavors of Thailand with this irresistible Pad Thai Fried Noodles with Shrimp recipe! Featuring tender rice noodles stir-fried to perfection with succulent shrimp, fluffy scrambled eggs, and crisp bean sprouts, this dish is a harmonious blend of textures and tastes. The homemade Pad Thai sauce, a savory-sweet combination of fish sauce, tangy tamarind paste, and just a hint of sugar, coats every bite beautifully. Topped with crunchy crushed peanuts and fresh chives, and served with lime wedges for a zesty finish, this quick and easy recipe comes together in just 35 minutes, making it perfect for weeknight dinners or casual entertaining. Whether you're a fan of classic Thai cuisine or simply craving bold, satisfying stir-fry noodles, this Pad Thai is sure to impress.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams Rice noodles (medium-width)
- 250 grams Raw shrimp (peeled and deveined)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 2 Eggs
- 100 grams Bean sprouts
- 50 grams Chives (cut into 1-inch pieces)
- 3 tablespoons Crushed peanuts
- 4 Lime wedges
- 3 tablespoons Fish sauce
- 1.5 tablespoons Tamarind paste
- 1.5 tablespoons Palm sugar (or brown sugar)
- 1 tablespoon Soy sauce
- 1 teaspoon Red chili flakes (optional)
Instructions
Soak the rice noodles in warm water for 15-20 minutes until softened but still slightly firm. Drain and set aside.
In a small bowl, mix fish sauce, tamarind paste, palm sugar, soy sauce, and optional red chili flakes. Stir until the sugar is dissolved and set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes, turning occasionally, until pink and cooked through. Remove the shrimp and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil and minced garlic. Stir-fry for 30 seconds until fragrant.
Push the garlic to one side of the wok and crack the eggs into the other side. Scramble the eggs lightly, then mix them with the garlic.
Add the softened rice noodles to the wok and pour the prepared sauce over them. Toss everything together gently to coat the noodles evenly.
Return the cooked shrimp to the wok and add the bean sprouts and chives. Stir-fry for another 2 minutes until everything is well combined and heated through.
Transfer the Pad Thai to a serving plate. Garnish with crushed peanuts and serve with lime wedges on the side. Enjoy immediately!
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 10.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 426 mg | 9% | |
*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.
