Shrimp Pad Thai

By • August 20, 2010 • 24 Comments



Author Notes: Thai food has never been so easy and quick! Bring the authentic taste of Thailand to your house with this simple and delicious Pad Thai!mtlabor

Serves 2

  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons sugar
  • 4 tablespoons vegetable oil
  • 1-2 tablespoon tamarind concentrate
  • 8 ounces thick rice noodles
  • 2 eggs
  • salt and pepper to taste
  • 1 pound medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1 jalapeno, seeded and minced
  • small handful honey roasted peanuts, chopped
  • small handful cilantro, chopped
  1. In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
  2. Soak the rice noodles in hot tap water for about 20 minutes, or until they start to soften but not fully tender. Drain and set aside.
  3. Beat the eggs with a pinch of salt in a small bowl and set aside. (There's lots of things to set aside, aren't there? Makes it easier in the end because the cooking of this dish is fairly quick)
  4. In a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the shrimp and season with salt and pepper. Cook for about 2 to 3 minutes, or until the shrimp start to turn pink with browned edges. Remove shrimp and set aside.
  5. Add remaining 1 tablespoon of oil to skillet. Add garlic, shallot, and jalapeno. Cook over medium heat and stir continuously for about 1 minute. Add eggs to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the rice noodles and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
  6. Add 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes.
  7. Dish out onto hot plates and top with remaining peanuts and garnish with cilantro.
Jump to Comments (24)

Comments (24) Questions (5)

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6 months ago cutthecarrot

Made this tonight with paste reconstituted from the block of seedless tamarind, sauteed pressed and soy seasoned extra firm tofu instead of shrimp, and the addition of sliced green onions. This is going into the regular rotation around here, which is the mark of a truly good recipe. The sauce is what makes it. This dish reminds me far less oily good restaurant pad thai. Added bean sprouts and used regular peanuts instead of honey roasted. I'm so pleasantly surprised at how well this turned out and how little I need to mess with it. Was tempted to skimp on the sugar in the sauce, but didn't. It's good as is.

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9 months ago Jeannie Elias

Please give some specific brand names of the "thick rice noodles" you recommend. Photos would be even better. I am unfamiliar enough with rice noodles that when I use them, I always seem to undercook or overcook them. Often the 20 min. "soak" does too much good...or not enough...and either way I end up with a glutinous mess! Thanks.

Julistache

10 months ago juliunruly

Delicious and simple! I used some red Thai chilies from the garden, and served with a squeeze of lime. Just as good as pad thai I've had in restaurants. I bought bean sprouts to mix in, but forgot about them. I'll add them next time, and maybe some tofu as well.

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about 1 year ago beejay45

I am so hungry, and this looks divine. I have everything I need...if I jut have the right noodles. Thanks so much for streamlining this!

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over 1 year ago stephanieRD

Wow, made this for dinner tonight. It was great! I added bean sprouts and some tofu in place of some of the shrimp. Didn't have peanuts on hand, but it was still awesome! Only thing I would change is use a little less tamarind paste next time (used about 1 and 1/3 Tb today). Thank you so much for sharing this recipe! I can now make a Thai noodle dish at home :)

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about 2 years ago Island Food

It turned out great - a new favorite! Thanks for the recipe.

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about 2 years ago Waverly

I can't wait to cook this! Thank you for the recipe.

Molly1

over 2 years ago molly's kitchen

This recipe was excellent and will certainly be on high rotation now! Thanks so much!

Epietzsch

over 2 years ago borntobeworn

I made this last night and it was delicious! Really restaurant worthy :)

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over 2 years ago KFS

Just tried this and it was amazing...didnt have the peanuts so used cashews and added a sqeeze of lime at the finish...Thank you for this

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over 2 years ago AnnieHynes

This is a great pad thai. I made it last night without the tamarind concentrate (live in a small
town). I used a little pit of tomatoe paste at a friend's suggestion and I loved it! Thanks for
The great recipe!

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over 2 years ago janejkus

where do I find tamarind concentrate?

Notgood

over 2 years ago mtlabor

Any Asian or Indian grocery should have it, or depending on your area, your local grocery should have it in the International foods aisle.

Notgood

over 2 years ago mtlabor

Any Asian or Indian grocery should have it, or depending on your area, your local grocery should have it in the International foods aisle.

Notgood

almost 3 years ago mtlabor

Thanks so much! Let me know if you try it out =)

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almost 3 years ago ashleypiersonchasesdinner

My husband adores Pad Thai. He could eat it every day, and with this recipe maybe he will! Thanks for sharing!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds great! You should enter it into this week's contest!!

Kabul1

almost 4 years ago jifferb

Made this tonight - great recipe! really hit the spot- thank you!

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almost 4 years ago writerscramp

Ooh, I'm so excited to try this! I have found most Pad Thai recipes to be quite laborious, so it's nice to have a quicker option on hand. Thank you ever so for this.

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almost 4 years ago cornelia

I made this for dinner last night and it was delicious! thank you!

Notgood

about 4 years ago mtlabor

Oh no problem at all. Use the same amount (1-2 tablespoons), but just rehydrate it by mixing it with 3/4 cup boiling water and let it sit for about 10 minutes. Strain the liquid (in case there are any leftover fibers) and just continue the recipe as is!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

If you were not using tamarind concentrate, but tamarind paste (the block of seedless pulp) instead, how much would you use? Not sure how to convert the two ingredients, and I want to make this for my younger son, who loves Pad Thai, before he goes off the college. ;o)