Shrimp Pad Thai
Indulge in the bold, vibrant flavors of Shrimp Pad Thai—a classic Thai street food favorite that's perfect for a quick and delicious weeknight meal. This recipe combines tender rice noodles, succulent stir-fried shrimp, and crisp bean sprouts in a tangy, sweet, and savory pad thai sauce made from fish sauce, tamarind paste, brown sugar, and a hint of chili powder for just the right amount of heat. The dish is brought to life with minced garlic, scrambled eggs, and a garnish of crushed roasted peanuts, fresh green onions, and a squeeze of lime for an authentic finish. Ready in just 35 minutes, this Shrimp Pad Thai is a crowd-pleaser that brings restaurant-quality flavor to your kitchen. Ideal for Thai food enthusiasts, it's an irresistible dish everyone at the table will love!
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Recipe Information
Ingredients
- 200 g rice noodles
- 250 g shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 2 large eggs
- 3 cloves garlic, minced
- 100 g bean sprouts
- 3 stalks green onions, sliced
- 1/4 cup roasted peanuts, crushed
- 1 whole lime, cut into wedges
- 3 tbsp fish sauce
- 1 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tsp chili powder
Instructions
Soak the rice noodles in hot water for about 10 minutes or until soft, then drain and set aside.
In a small bowl, mix fish sauce, tamarind paste, brown sugar, and chili powder to make the pad thai sauce. Stir until well combined.
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Add the shrimp and stir-fry until they turn pink and are just cooked through, about 3-4 minutes. Remove shrimp from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Add minced garlic and stir-fry for about 30 seconds or until fragrant.
Push the garlic to the side of the pan and crack the eggs into the pan. Lightly scramble the eggs until they are mostly cooked, then mix with the garlic.
Add the drained noodles to the pan along with the prepared pad thai sauce. Toss everything together until the noodles are well coated.
Add the cooked shrimp back to the pan, along with bean sprouts and half of the green onions. Toss everything to combine and heat through for about 2 minutes.
Transfer the pad thai to serving plates. Garnish with the remaining green onions, crushed peanuts, and lime wedges on the side.
Serve immediately while hot and enjoy your homemade Shrimp Pad Thai.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 5979 mg | 260% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 47.3 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 656 mg | 50% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2904 mg | 62% | |
*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.
