Imagine transporting your taste buds to the vibrant streets of Thailand with a single, mouthwatering dish that's about to become your new culinary obsession! This Pad Thai with Shrimp isn't just a recipe—it's a flavor explosion that combines sweet, tangy, and savory notes in a quick 25-minute meal that will make you feel like a professional chef. Whether you're craving an exciting weeknight dinner or looking to impress your dinner guests, this authentic Thai classic promises to deliver restaurant-worthy results right from your own stovetop.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 6 oz rice noodles
- 1 tablespoon vegetable oil
- 1/2 lb shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup bean sprouts
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon tamarind paste
- 1/4 cup chopped peanuts
- 2 green onions, chopped
- 1 lime, for serving
Instructions
- Soak rice noodles in warm water for 15-20 minutes until they become soft but not mushy. Drain and set aside.
- In a small bowl, whisk together fish sauce, sugar, and tamarind paste to create the pad thai sauce. Stir until sugar dissolves completely.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Remove shrimp and set aside.
- In the same wok, push any remaining shrimp bits to the side and pour beaten eggs into the empty space. Scramble eggs until just set, then mix with the pan contents.
- Add drained rice noodles to the wok and pour prepared sauce over them. Toss and stir-fry for 3-4 minutes, ensuring noodles are evenly coated and heated through.
- Return cooked shrimp to the wok and add bean sprouts. Quickly stir-fry for another 1-2 minutes until sprouts are slightly wilted but still crisp.
- Remove from heat and transfer to serving plates. Garnish with chopped peanuts and green onions.
- Serve immediately with a fresh lime wedge on the side for squeezing over the dish just before eating.
Tips
- Noodle Preparation is Key: Soak rice noodles just until they're pliable but not soft. Oversoaking leads to mushy noodles that can ruin your dish's texture.
- High Heat is Essential: Use a wok or wide skillet on medium-high heat to achieve that signature wok-seared flavor and prevent ingredients from becoming soggy.
- Mise en Place Matters: Have all ingredients chopped and ready before you start cooking, as Pad Thai comes together quickly.
- Don't Overcook Shrimp: Remove shrimp as soon as they turn pink to prevent rubberiness.
- Fresh Lime is Non-Negotiable: The squeeze of fresh lime at the end brightens all the flavors and adds a crucial final touch.
- Customize to Taste: Feel free to adjust fish sauce, sugar, and tamarind paste to match your preferred balance of sweet, sour, and salty.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 250mg
