Thai Noodles with Shrimp

January 25, 2011
0 Ratings
  • Serves 4
Author Notes

I call this the mother of all Pad Thai recipes. Basically because this is my mom's recipe. Really. Authentic. Thai. I rarely make this dish because my technique does not do it justice. And also because when she makes this dish, the recipe is fluid; changing each time she makes it, with a little more of this and a little less of that. This is just my observation from trying to keep up with her in the kitchen. It's really about the sauce and the noodles. From there, you can add any combination of things (including seafood or tofu), but the sum of all the add-ins is what makes this dish so delicious and different every time. —edamame2003

What You'll Need
  • Pad Thai Sauce
  • 1/2 cup tamarind concentrate
  • 1/2 cup palm sugar
  • 1/2 cup lime juice
  • 3/8 cup fish sauce
  • 1/2 cup water
  • Thai Noodles w/Shrimp
  • 1/4 cup grapeseed (or canola) oil
  • 16 ounces dry rice noodles (vermicelli or pho width)
  • 4 cloves garlic, crushed
  • 10-12 peeled and cleaned shrimp
  • 1/2 pound ground pork or chicken (optional)
  • 1/2 cup sweet preserved radish (can be substituted with quick pickled carrots/radish julienned)
  • 4 eggs
  • 1/2 cup green onion, chopped
  • cilantro leaves to garnish
  1. Pad Thai Sauce
  2. Mix all the ingredients in a pot and bring to a boil. Let simmer for about 10 minutes to reduce liquid.
  1. Thai Noodles w/Shrimp
  2. Soak the dry noodles in hot water for 20 minutes and drain
  3. Heat half of the oil and stir fry the garlic until golden
  4. Add the ground meat and cook until browned. Drain the cooked meat. Separate to a bowl.
  5. Stir fry shrimp until pink. Add to bowl of ground meat and garlic.
  6. Pour the pad thai sauce in a pan (large enough for everything) and bring to a boil
  7. Add the drained noodles, turning and fluffing with a fork until the noodles are covered with the sauce. Be careful not to let the noodles stick to the pan.
  8. Remove the noodles from the pan.
  9. Heat the remaining oil and scramble the eggs.
  10. Lower the heat and add in the noodles, meat, shrimp and remaining ingredients, except cilantro.
  11. Mix and top with cilantro garnish.
  12. OPTIONAL: Add ground chili pepper, crushed peanuts, bean sprouts, and lime to taste
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  • Jeff Heffner
    Jeff Heffner
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  • Constrained Cook
    Constrained Cook
  • gingerroot
  • drbabs
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.

10 Reviews

Jeff H. January 24, 2016
3/8??? Easier to use teaspoon or tablespoons???
savedbytheapron December 3, 2011
Thank you for this! i have tried countless Pad Thai recipes and never got even close to the flavor I hoped for - this nailed it.
edamame2003 December 3, 2011
so glad it worked for you! thank you for trying...
Sagegreen January 29, 2011
Constrained C. January 27, 2011
Thanks for the recipe! Can't wait to try this!
gingerroot January 27, 2011
Oh yum, Eda! I can't wait to make this. Thanks for a great recipe.
drbabs January 26, 2011
mrslarkin January 26, 2011
I love this!!! Thanks for the recipe! For the fish sauce do you mean 3/8 cup? Seems like an unusual measurement.
edamame2003 January 26, 2011
your welcome! yes, 3/8 of a cup of fish sauce. the last time i made this, was for a party, so i had to re-proportion the ingredients.
healthierkitchen January 26, 2011
Yay! A great sounding pad thai recipe!