Shrimp Pad Thai
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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
- 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.
- 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.
- 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)
- 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.
- 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.
- Add 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes.
- Dish out onto hot plates and top with remaining peanuts and garnish with cilantro.
- This recipe is a Community Pick!
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17 days 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 :)
11 months ago Island Food
It turned out great - a new favorite! Thanks for the recipe.
12 months ago Waverly
I can't wait to cook this! Thank you for the recipe.
over 1 year ago molly's kitchen
This recipe was excellent and will certainly be on high rotation now! Thanks so much!
over 1 year ago borntobeworn
I made this last night and it was delicious! Really restaurant worthy :)
over 1 year 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
over 1 year 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!
over 1 year ago janejkus
where do I find tamarind concentrate?
over 1 year 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.
over 1 year 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.
over 1 year ago mtlabor
Thanks so much! Let me know if you try it out =)
over 1 year ago ashleypiersonchasesdinner
My husband adores Pad Thai. He could eat it every day, and with this recipe maybe he will! Thanks for sharing!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
This sounds great! You should enter it into this week's contest!!
over 2 years ago jifferb
Made this tonight - great recipe! really hit the spot- thank you!
over 2 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.
over 2 years ago cornelia
I made this for dinner last night and it was delicious! thank you!
over 2 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!
over 2 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)
over 2 years ago mtlabor
Great! Thanks so much!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Yummm! This is going to be a great hit here, of that I am sure. Thank you for posting this! ;o)