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Asian

Pad Thai with Shrimp

Pad Thai with Shrimp is a beloved Thai classic that delights the senses with its perfect balance of sweet, sour, salty, and spicy flavors. The combination of tender shrimp, chewy rice noodles, crunchy peanuts, and fresh herbs creates a textural symphony that makes every bite satisfying. This dish is perfect for both casual weeknights and special gatherings, offering a quick yet authentic taste of Thailand.

Originating from the streets of Bangkok, Pad Thai gained international fame in the mid-20th century as part of Thailand's efforts to promote national identity and cuisine. Its name, 'Pad Thai,' simply means 'stir-fried Thai Style,' and it quickly became a global sensation thanks to its approachable ingredients and irresistible flavors. Today, it remains a go-to meal for lovers of Asian cuisine around the world.

Prep time: 15 minCook time: 10 minTotal time: 25 minCalories: 450 kcal

Fried cellophane noodles with shrimp Pad woon sen kung.jpg by Midori is licensed under CC BY-SA 3.0

Ingredients

  • 8 oz rice noodles
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1/2 lb large shrimp, peeled and deveined
  • 2 eggs, lightly beaten
  • 3 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp tamarind paste
  • 2 tbsp palm sugar or brown sugar
  • 1 cup bean sprouts
  • 3 scallions, chopped
  • 1/4 cup chopped peanuts
  • Lime wedges for serving
  • Fresh cilantro for garnish
  • Red chili flakes (optional)

Instructions

  1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the shrimp to the pan and cook until pink and opaque, about 2-3 minutes. Remove shrimp and set aside.
  4. Push the garlic and shrimp to one side, then pour beaten eggs into the cleared space. Scramble the eggs gently until just set.
  5. Add the cooked noodles to the pan with the eggs. Stir in fish sauce, soy sauce, tamarind paste, and sugar. Toss everything together to coat evenly.
  6. Add the cooked shrimp back into the pan. Stir to combine and heat through.
  7. Remove from heat and toss in bean sprouts, chopped scallions, and cilantro. Mix well.
  8. Serve hot, garnished with chopped peanuts, lime wedges, and an optional sprinkle of chili flakes for extra heat.