48 minutes•Medium•Serves 4
Shrimp Pad Thai
By @chef1
A delicious and authentic Shrimp Pad Thai recipe with a perfect balance of sweet, sour, and savory flavors. This dish features succulent shrimp, stir-fried rice noodles, and a tangy tamarind sauce.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●8 ounces dried flat rice noodles
- ●1 pound shrimp, peeled and deveined
- ●2 large eggs
- ●2 cups bean sprouts
- ●2 cloves garlic, minced
- ●1/4 cup shallots, thinly sliced
- ●3 tablespoons fish sauce
- ●30g Blue Dragon Tamarind Paste
- ●25g Brown sugar
- ●2 tablespoons lime juice
- ●2 tablespoons vegetable oil
- ●1/4 cup roasted peanuts, chopped
- ●2 stalks green onions, chopped
- ●1/2 teaspoon red pepper flakes
Instructions
- 1Soak the rice noodles in warm water for 15-20 minutes, or until softened. Drain well.
- 2In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, and lime juice. Set aside.
- 3Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and shallots and stir-fry for 30 seconds, or until fragrant.
- 4Add the shrimp and cook for 2-3 minutes, or until pink and cooked through. Remove the shrimp from the wok and set aside.
- 5Push the ingredients to one side of the wok. Crack the eggs into the empty space and scramble them. Once cooked, mix the eggs with the other ingredients.
- 6Add the soaked rice noodles to the wok and stir-fry for 2-3 minutes, or until heated through.
- 7Pour the tamarind sauce over the noodles and stir-fry for 1-2 minutes, or until the noodles are evenly coated.
- 8Add the bean sprouts, cooked shrimp, chopped peanuts, green onions, and red pepper flakes (if using) to the wok. Stir-fry for 1 minute, or until heated through.
- 9Serve immediately and enjoy!
Recipe details
- Cuisine
- Thai
- Category
- Main course
- Preparation
- 15 minutes
- Cooking
- 15 minutes
Estimated total: 48 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
- mix: 3 min planning allowance (mix)
- pan preheat: 3 min planning allowance (pan_preheat)
- eggs scramble: 4 min planning allowance (eggs_scramble)
- transfer: 2 min planning allowance (transfer)
- Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
- eggs: USDA large portion weight
- bean sprouts: USDA cup portion weight
- USDA raw mung-bean sprouts; not unsprouted dry mung beans.
- garlic, minced: USDA clove portion weight
- shallots, thinly sliced: USDA tbsp chopped portion weight
- Raw shallot with documented standard bulb weight when counted; actual size varies.
- fish sauce: USDA tbsp portion weight
- Blue Dragon Tamarind Paste: Blue Dragon Tamarind Paste UK manufacturer page, read 2026-10-22: 70 kcal, 0 g fat, 16 g available carbohydrate, 1.7 g fiber, 0.5 g protein, 10.8 g salt per 100 g. Total carbohydrate = available carbohydrate + fiber; sodium = declared salt / 2.5 (UK label convention). Chosen salted/sweetened paste formulation, not raw pulp or a threefold concentrate. Explicit mass only; no spoon density. (https://www.bluedragon.co.uk/products/tamarind-paste)
- Chosen Blue Dragon UK salted tamarind paste; explicit mass only, not raw tamarind or threefold concentrate.
- Replace unknown palm-sugar product with weighed plain brown sugar.
- lime juice: USDA fl oz portion weight
- vegetable oil: USDA tablespoon portion weight
- roasted peanuts, chopped: USDA cup, chopped portion weight
- green onions, chopped: USDA stalk portion weight
- Excludes optional red pepper flakes
- Blue Dragon Tamarind Paste: New chosen weighed prepared paste; not a tablespoon density conversion. Original: {"item":"tamarind paste","amount":"2 tablespoons"}. Authored: {"item":"Blue Dragon Tamarind Paste","amount":"30g"}.
- Brown sugar: Replace unknown palm-sugar product with weighed plain brown sugar. Original: {"item":"palm sugar","amount":"2 tablespoons"}. Authored: {"item":"Brown sugar","amount":"25g"}.
- Blue Dragon Tamarind Paste: New chosen weighed prepared paste; not a tablespoon density conversion. Original: {"item":"tamarind paste","amount":"2 tablespoons"}. Authored: {"item":"Blue Dragon Tamarind Paste","amount":"30g"}.
- Brown sugar: Replace unknown palm-sugar product with weighed plain brown sugar. Original: {"item":"palm sugar","amount":"2 tablespoons"}. Authored: {"item":"Brown sugar","amount":"25g"}.
- dried flat rice noodles: 226.8 g · USDA reference 169742
- shrimp, peeled and deveined: 453.59 g · USDA reference 175179
- eggs: 100 g · USDA reference 171287
- bean sprouts: 208 g · USDA reference 169957
- garlic, minced: 6 g · USDA reference 169230
- shallots, thinly sliced: 40 g · USDA reference 170499
- fish sauce: 54 g · USDA reference 174531
- Blue Dragon Tamarind Paste: 30 g · Food reference
- Brown sugar: 25 g · USDA reference 168833
- lime juice: 30.8 g · USDA reference 168156
- vegetable oil: 27.2 g · USDA reference 172370
- roasted peanuts, chopped: 36 g · USDA reference 174261
- green onions, chopped: 24 g · USDA reference 170006
- red pepper flakes: optional ingredient excluded
pad Thai · shrimp · rice noodles · tamarind
Estimated nutrition per serving
515 calories · 34.6 g protein · 61.2 g carbohydrate · 14.9 g fat · 1694 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional red pepper flakes Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Saturday
dinner
winter
Requested: 60 min