⏤ The Recipe
Shrimp Pad Thai.
Thisshrimp pad Thai recipehas everything you love in your favorite takeout meal, but is made even better at home. Packed with bold, umami flavors, tender shrimp, soft noodles, and a sweet and tangy sauce, it comes together in less than 30 minutes using just one wok.
Prep
1h
Cook
15m
Total
1h
Serves
4
⏤ The Story
Thisshrimp pad Thai recipehas everything you love in your favorite takeout meal, but is made even better at home. Packed with bold, umami flavors, tender shrimp, soft noodles, and a sweet and tangy sauce, it comes together in less than 30 minutes using just one wok.
Believe it or not, you don’t need a flight to Thailand to experience great pad Thai. I’ll show you how to make an authentic shrimp pad Thai recipe using the same technique I’ve shared with thousands online. Just make sure to have all your ingredients gathered and prepped before you begin, because once you start cooking, all the ingredients come together quickly.
See the recipe card below for the complete ingredients list and instructions.
Nutrition information is automatically calculated, so should only be used as an approximation.
⏤ The Method
Step by step.
Make the Sauce
- 1
In a small saucepan over medium heat, melt the palm sugar. Swirl, and stir for one to two minutes until caramelized.
- 2
Carefully add tamarind paste, fish sauce, and water. Stir and bring to a simmer until sugar dissolves again.
- 3
Remove from heat and let cool.
Make the Pad Thai
- 1
Soak noodles in room temperatrure water for one hour or until just pliable. Drain.
- 2
Heat 1/4 cup oil in a wok over high heat. Once smoking, pour it out to season the wok.
- 3
In a bowl, combine tofu, shallots, garlic, chili flakes, dried shrimp, and preserved radish.
- 4
Add two tablespoons of oil to the hot wok. Cook shrimp for two minutes until pink. Remove and set aside.
- 5
Add remaining oil and tofu mixture. Cook for two to three minutes until shallots are golden and translucent.
- 6
Add noodles and half the sauce. Toss and cook for one to two minutes until sauce is mostly absorbed.
- 7
Push noodles to one side. Crack in the eggs, lightly scramble, then fold into noodles.
- 8
Return shrimp to the wok. Toss and heat through.
- 9
Remove from heat. Stir in chives, sprouts, and half the peanuts.
- 10
Serve with lime wedges, more peanuts, chili flakes, extra sprouts, and chives.
⏤ Chef's Notes
Storage:Transfer leftovers to an airtight container and store them in the refrigerator for up to three days.
⏤ Cook Next
