Spicy Shrimp Pad Thai

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Spicy Shrimp Pad Thai

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Adjust Servings:
Seasoning Sauce
3 tablespoons Pad Thai Sauce
3 tablespoons Brown Sugar
3 tablespoons Fish Sauce
1 tablespoon Chili Pepper
For Stir-Frying
1/2 pound Dried Flat Rice Noodles
3 cloves Garlic Minced
3 Shallots Minced
1 pound Shrimp Peeled and deveined
2 Eggs Beaten
Handful Peanuts Coarsely chopped
1 ounce Lime Juice
3 tablespoons Vegetable Oil
For Serving (Optional)
1 Lime Cut into wedges
1/2 cup Bean Sprouts
Red Pepper Flakes

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    Popular Thai stir-fried noodles

    • 45 min
    • Serves 4
    • Easy


    • Seasoning Sauce

    • For Stir-Frying

    • For Serving (Optional)



    Probably one of the most popular Thai dishes, Pad Thai is a stir-fried rice noodle dish commonly served at casual local eateries in Thailand. It is commonly made with eggs, shrimp, tamarind pulp, fish sauce, peanuts, garlic, shallots and red chili pepper. The flavor is so distinct, derived mainly from the tamarind pulp and fish sauce. As tamarind pulp is not as commonly found in supermarkets, this recipe replaces it with Pad Thai sauce instead.



    In a small bowl, combine the Pad Thai sauce, brown sugar, fish sauce and chili peppers. Stir until the sugar is dissolved and set aside.


    Bring a small saucepan of water to a boil, then add the rice noodles. Let it cook for 5 minutes until it is soft, stirring occasionally so it doesn't stick to the pan. Drain the noodles in a colander and rinse them under cold running water. Note: If the noodles become clumped together because it has been sitting for too long, run them under cold water to separate right before adding to the frying pan in step 5.


    Heat a large frying pan over high heat until hot and add 1 tablespoon of the vegetable oil. When the oil is hot, add the shrimp and cook for 30 seconds on each side. The shrimp should turn pink during this process. Transfer the shrimp to a clean bowl and set aside.


    Add the eggs to the frying pan and spread into a thin layer. Cook the eggs for 1 minute, tilting the pan to allow the uncooked egg to pour to the sides so it can cook. Use the spatula to cut the egg into small pieces, then add them to the bowl of shrimp and set aside.


    Add the remaining 2 tablespoons of oil to the pan. Add the garlic and shallots and fry until fragrant, about 10 seconds. Add the noodles and spread them out evenly. Cook for 30 seconds, then toss to evenly distribute the garlic and shallots. Add 1/3 of the seasoning sauce and toss for 30 seconds more to evenly coat. Repeat this with another 1/3 of the seasoning sauce and tossing to coat. Return the shrimp and eggs to the pan and toss to combine. Add the remaining 1/3 of seasoning sauce, peanuts and lime juice. Toss for another 30 seconds to combine. Transfer the noodles to a serving plate and arrange the lime wedges on the side. Enjoy!

    Rebecca Chan

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