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Pad Thai With Shrimp

Pad Thai With Shrimp recipe image
This authentic Pad Thai delivers a perfect balance of sweet, sour, and savory flavors in every bite. The chewy rice noodles are tossed in a rich sauce made from tamarind, fish sauce, and sugar, then stir-fried with plump shrimp and a beaten egg for richness. Topped with crunchy peanuts and fresh bean sprouts, it offers a delightful contrast of textures. It is a quick yet impressive weeknight dinner that captures the essence of Thai cuisine. Serve it hot with lime wedges and extra chili flakes for those who like a kick. This dish is versatile enough to be made with chicken or tofu if you prefer, but the shrimp version remains a timeless classic for seafood lovers.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 273.3
Description
This authentic Pad Thai delivers a perfect balance of sweet, sour, and savory flavors in every bite. The chewy rice noodles are tossed in a rich sauce made from tamarind, fish sauce, and sugar, then stir-fried with plump shrimp and a beaten egg for richness. Topped with crunchy peanuts and fresh bean sprouts, it offers a delightful contrast of textures. It is a quick yet impressive weeknight dinner that captures the essence of Thai cuisine. Serve it hot with lime wedges and extra chili flakes for those who like a kick. This dish is versatile enough to be made with chicken or tofu if you prefer, but the shrimp version remains a timeless classic for seafood lovers.
Ingredients
  • 8 ounce Small size rice noodles
  • 3 tablespoon Tomato sauce
Directions
  1. 1
    Soak the rice noodles in cold tap water for about 20 minutes, until they are "springy" but still firm.
  2. 2
    Drain the noodles in a colander and set aside until needed.
  3. 3
    If using dried tamarind, soak it in hot water for 10 minutes, then mash with a fork to soften.
  4. 4
    Force the tamarind mixture through a sieve to remove bits of bark and seeds, collecting the pulp.
  5. 5
    Heat vegetable oil in a wok or large skillet over medium-high heat.
  6. 6
    Add the tamarind pulp, tomato sauce, pickled radish, and sugar to the wok.
  7. 7
    Stir well and let the sauce heat up for about 1 minute.
  8. 8
    Add the drained noodles to the wok in small portions along with the water or chicken stock.
  9. 9
    Toss and stir the noodles until they are fully coated with the sauce.
  10. 10
    Add more liquid if the noodles look dry, as it will cook out quickly.
  11. 11
    Use a spatula to chop and separate the noodles, tossing them like a salad to ensure even coating.
  12. 12
    Beat the egg and pour it over the noodles, mixing it in thoroughly.
  13. 13
    Add the fish sauce and cleaned shrimp to the wok.
  14. 14
    Stir and toss everything together to combine.
  15. 15
    Cover the wok with a lid for 1-2 minutes to help the shrimp and egg cook thoroughly.
  16. 16
    Uncover and continue to toss the mixture until the shrimp are completely pink and opaque.
  17. 17
    Keep stirring to prevent the noodles from burning or browning too much.
  18. 18
    Add the bean sprouts, chopped green onions, and finely chopped peanuts.
  19. 19
    Mix well, then turn off the heat and let stand for 1 minute.
  20. 20
    Serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 273.3kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 2.2g12%
Cholesterol 42.0mg15%
Sodium 1181.8mg50%
Total Carbohydrate 33.2g12%
Dietary Fiber 2.4g10%
Sugars 1.4g
Protein 11.1g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Ingredient Substitutions:** If you cannot find tamarind paste, you can substitute with a mix of lime juice and brown sugar for a similar sweet-sour profile. For a vegan version, omit the shrimp, egg, and fish sauce, and use soy sauce or tamari instead.

**Storage:** Pad Thai is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to restore moisture.

**Tips:** Do not soak the rice noodles for too long, as they will become mushy during cooking. They should still have a little bite before going into the wok. Have all ingredients prepped and within reach before you start cooking, as the stir-frying process moves quickly.

Keywords: pad thai, shrimp, rice noodles, thai food, tamarind, stir fry, bean sprouts, peanuts, fish sauce, asian cuisine, quick dinner, egg, wok, spicy, street food
Read it online: https://www.chefs-mate.com/recipe/pad-thai-with-shrimp-2/