Shrimp Pad Thai

August 20, 2010
7 Ratings
  • Serves 2
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

What You'll Need
  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons sugar
  • 4 tablespoons vegetable oil
  • 1-2 tablespoons 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.

See what other Food52ers are saying.

  • Manhattan Tart
    Manhattan Tart
  • Melanie
  • Cliff Aaex
    Cliff Aaex
  • deblenares
  • cutthecarrot

41 Reviews

NXL December 21, 2023
I'm not a shrimp fan, but this was super delicious! I left the seeds in the jalapeño, so it was too spicy, but enjoyed it anyway.
vargaka September 11, 2022
gummy! do the noodles as package directions. Flavor is good though. removed by adding water to the whole pan to simmer in sauce.
vargaka September 11, 2022
recovered not removed.
Paysonh15 December 28, 2021
Make sure to read your rice noodle instructions, not the 20 minutes here. You’d rather have too soft of noodles than too hard, believe me! The first time I made it was perfect and as noted a few places below, a squeeze of lime takes this recipe to the next level.
Emily D. May 14, 2021
This is delicious. The sauce is well balanced. It is a bit dry, I might add some veggie broth next time. Perfect for 2 people.
Danny B. June 12, 2020
I’ve made this simple and delicious recipe several times. I’ve made several minor changes that make it even better. First, the noodles should soak for an hour. 20 minutes is not enough, the noodles will be very firm. To the sauce I add 1 tbsp of lime juice and 3 scallions sliced on the bias to be added and tossed through the noodles at the very end. Perfect Pad Thai!
Manhattan T. March 26, 2019
Accidentally used 3 Tbs. tamarind paste so had to up the other ingredients, which I thought would be fine because I was using more rice noodles (we like leftovers!). Combine the extra sauce with a business call that came in RIGHT as things were ready and the result was kind of gummy noodles that had to sit and wait to be eaten -- totally user error, not recipe error. Next time I'll add a tiny bit less vinegar (maybe by half), will NOT do additional sauce (even with 12 oz. noodles) and will add a third egg (because: egg!). I also added a bunch of green onions to the sautéed veg. and next time would be happy w/ some added bean sprouts. My jalapeño added zero heat, so might add a bit of heat from chili garlic paste or chili oil.
Christine C. June 26, 2018
This recipe is spot on! Used 4 tsp. of Neera's tamarind paste and the flavors came out just right.
Sofia B. May 8, 2018
Made this recipe yesterday after days thorough internet research. This one looked simple and delicious enough - and it really was. It took a bit of balancing between sugar and salt (I replaced the tamarind past for the lime/sugar combo too), but the end result was great. High on my recipe list now, thanks for this!
erin August 3, 2017
Such a pleasure and relief to finally find a recipe for this that tastes like the real thing (I mean, my claims to expert knowledge go only as far as eating it a billion times from takeouts so 'real' may be an overreach from me). It really benefits from lime at the end, and I added carrots and scallions.
NancyFromKona June 6, 2016
I doubled the recipe because I was feeding 3 adults and have A LOT of yummy leftovers. Used Thai Palm sugar which I think has a much better taste with nice caramel notes than plain white sugar and left out the garlic because one of us has an allergy to garlic but otherwise made the recipe as written and it could not have been better. Used the max recommended of the tamarind concentrate, Thai basil and Hawaiian hot chili pepper from the garden. This is SO much better, SO much cheaper and has SO much more shrimp than what we can get in the restaurants in our small town. Thank you SO much for this recipe. Hmmm maybe next time I'll serve it with baked tofu...
Melanie August 2, 2015
Made this tonite. It was yummy! Substituted the lime/br. sugar combo for the tamarind as suggested by others and it worked! Added leftover grilled shrimp from last night and some bean sprouts after 5. and before 6. Quick and easy Sunday night dinner.
Cliff A. June 13, 2015
Give it a dash of soy/tamari sauce at the end. Thai/Chinese fish sauce is Nam Pla. Try to get the real stuff. Consider using peanut oil for the larger amount and sesame oil for that last "remaining" tablespoon. Actually, rice noodles are pretty easy. Boil a pot of water, turn it off and add the noodles. They can sit in the warm water for a few minutes while you fry everything else. Drain before adding. You can also fry up whatever vegs you like first, set them aside, and add at the end (you may need to make more sauce. And a larger serving bowl!). I also like to add green onions with the shallots. We've been getting spring garlic shoots lately, and they're great in Asian food
Olga D. January 29, 2015
Yesterday I came home after a 15 days stay in Thailand. The food experience there was like WOW! Today I tried this recipe, adding some more seafood. DELICIOUS! Don't forget to serve it with some lime and of course a glass of white wine ;)
deblenares December 8, 2014
This was a huge hit! My very picky 9 yo gobbled it up. Thank you!
spaetzlegirl November 2, 2014
Great recipe - totally precludes the need to order takeout pad thai ever again. Threw in sliced red pepper after the garlic/shallots for some color and crunch, and served with bowl of bean sprouts to pile on with each plateful. Next time will also serve with some lime wedges, as inspired by other comments here.
Sheara October 15, 2014
I've tried to make pad thai before, but with little success. With a bit of my own tweaking, this recipe was great. Did not have the tamarind concentrate, so I used lime juice and brown sugar (a suggestion for a substitution). In fact I substituted brown sugar for the white sugar and used udon noodles. Really - very good.
cutthecarrot February 16, 2014
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.
Jeannie E. December 4, 2013
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.
juliunruly October 23, 2013
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.
beejay45 June 8, 2013
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!