Shrimp Pad Thai
This classic Thai dish is a delicious and easy way to enjoy shrimp. It's packed with flavor from the tamarind paste and fish sauce, and is perfect for a quick weeknight dinner.
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 3 servings
- 8 oz pad thai noodle (225 g), softened and set aside
- 4 tablespoons tamarind concentrate
- 2 tablespoons fish sauce
- 3 tablespoons palm sugar, or 1 tsp light brown sugar
- 1 tablespoon sriracha, optional
- 2 tablespoons canola oil
- 8 oz fresh shrimp (225 g), uncooked
- salt and pepper
- 2 eggs, beaten
- ¼ cup garlic chives (10 g)
- ½ cup bean sprout (50 g)
- ½ cup peanuts (55 g), chopped
- ¼ cup purple cabbage (25 g), sliced
- carrot, few thinly-sliced
- ½ lime
Nutrition Info
- Calories 782
- Fat 30g
- Carbs 91g
- Fiber 6g
- Sugar 18g
- Protein 35g
Estimated values based on one serving size.
Preparation
- To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
- Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.
- In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 ¼” thick strips, ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts. Toss.
- Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts.
- Squeeze juice of half a lime over the time and serve warm.
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.