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Shrimp Pad Thai

Community Member
July 12, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Shrimp Pad Thai

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

  1. To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
  2. 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.
  3. 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.
  4. 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.
  5. Squeeze juice of half a lime over the time and serve warm.

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

  1. To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
  2. 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.
  3. 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.
  4. 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.
  5. Squeeze juice of half a lime over the time and serve warm.

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