This vibrant Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. Tender shrimp are tossed with chewy rice noodles, scrambled egg, and crisp bean sprouts in a rich sauce made from fish sauce, tamarind, and sugar. The dish is finished with crunchy roasted peanuts and fresh green onions for added texture and aroma. It is a quick and satisfying weeknight dinner that brings restaurant-quality Thai flavors to your home kitchen. Perfect for families or anyone craving an exotic, flavorful meal that comes together in under forty minutes. Serve it hot for the best texture and taste.
Pad Thai With Shrimp
Description
This vibrant Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. Tender shrimp are tossed with chewy rice noodles, scrambled egg, and crisp bean sprouts in a rich sauce made from fish sauce, tamarind, and sugar. The dish is finished with crunchy roasted peanuts and fresh green onions for added texture and aroma. It is a quick and satisfying weeknight dinner that brings restaurant-quality Thai flavors to your home kitchen. Perfect for families or anyone craving an exotic, flavorful meal that comes together in under forty minutes. Serve it hot for the best texture and taste.Ingredients
Directions
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Soak the rice noodles in cold tap water for about 20 minutes, until they are springy but still firm. Drain well in a colander and set aside.
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If using dried tamarind, soak it in hot water for 15 minutes, then mash with a fork and strain through a sieve to remove bits of bark, reserving the thick paste.
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Heat vegetable oil in a wok or large skillet over medium-high heat.
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Add the tamarind paste, pickled radish, and sugar to the wok. Stir well to combine and let the mixture heat up until the sugar begins to dissolve.
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Add the drained noodles to the wok in small portions, tossing to coat them evenly with the sauce mixture.
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Add the water or chicken stock to the noodles. Stir and toss continuously to prevent sticking, adding more liquid if necessary until the noodles are pliable and coated.
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Push the noodles to one side of the wok and pour the beaten egg into the empty space. Scramble the egg briefly, then mix it into the noodles.
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Add the fish sauce and shrimp to the wok. Stir-fry everything together, tossing like a salad to ensure even coating and cooking.
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Cover the wok with a lid for one minute to steam the shrimp, then toss again. Cook until the shrimp are completely pink and opaque.
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Add the bean sprouts and sliced green onions. Toss briefly just until the vegetables are warmed through but still crisp.
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Remove from heat and let stand for one minute to allow flavors to meld.
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Serve immediately, garnished with finely chopped peanuts.
Nutrition Facts
Servings 4
- 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
If you cannot find tamarind paste, you can substitute with a mixture of lime juice and brown sugar to achieve a similar sweet-sour profile.
Ensure your wok is very hot before adding ingredients to prevent the noodles from sticking together.
For a spicier version, add chopped red chilies or chili flakes during the stir-frying process.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore moisture.
You can substitute shrimp with chicken, tofu, or beef if desired. Adjust cooking time based on the protein used.
