Description
Shrimp Pad Thai is a vibrant and flavorful dish that brings the essence of Thailand right to your kitchen. This quick and easy recipe features succulent shrimp, tender rice noodles, and a delightful combination of sweet and savory flavors, all tossed in a tangy tamarind sauce. Perfect for busy weeknights or special gatherings, this dish is sure to impress with its colorful presentation and delicious taste.
Ingredients
Scale
- 8 oz medium-width rice noodles
- 1 lb shrimp, peeled and deveined
- 2 large eggs
- 1 cup bean sprouts
- 4 green onions, thinly sliced
- 1/2 cup roasted peanuts, coarsely chopped
- 2 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- Juice of 1 lime
- Chopped cilantro for garnish (optional)
- 2 tbsp brown sugar
- 1 tsp chili powder for heat (optional)
Instructions
- Soak rice noodles in warm water for 20–30 minutes until al dente. Drain.
- In a hot pan with oil, sauté shrimp until pink and opaque (3–4 minutes); set aside.
- In the same pan, scramble eggs until set (1–2 minutes); push to one side.
- Add soaked noodles along with tamarind paste, soy sauce, fish sauce, brown sugar, and chili powder; toss to combine.
- Stir in bean sprouts and green onions; heat through (1–2 minutes).
- Serve hot garnished with crushed peanuts, lime wedges, and cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
Keywords: For added protein variety, substitute shrimp with chicken or tofu. Incorporate seasonal vegetables like bell peppers or snap peas for freshness. Use a wok for an authentic stir-fry experience.