Pad Thai with Shrimp
A sweet, tangy, and flavorful Pad Thai recipe with shrimp, ready in under 30 minutes.
Ingredients
- 8 oz rice noodles flat, 1/8-inch wide
- 12 large shrimp peeled and deveined
- 3 tbsp Pad Thai sauce or substitute with 2 tbsp tamarind paste + 1 tbsp fish sauce + 1 tbsp brown sugar
- 2 eggs lightly beaten
- 1 cup bean sprouts
- 1/2 cup firm tofu diced (optional)
- 2 garlic cloves minced
- 3 tbsp vegetable oil
- 1/2 cup garlic chives or green onions chopped
- 1/4 cup crushed roasted peanuts
- 1 lime cut into wedges
Instructions
- Start by soaking the rice noodles in warm water. While they soak, heat 1 tbsp oil in your wok over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove them and set aside.
- Add the remaining oil to the wok, then toss in the garlic and tofu (if using). Stir-fry for 1 minute until fragrant. Push everything to one side, pour the beaten eggs into the empty space, and scramble them until barely set.
- Drain the noodles and add them to the wok, along with the Pad Thai sauce. Use tongs to gently toss everything together for 2–3 minutes, coating the noodles evenly. Add the shrimp, bean sprouts, and half the garlic chives, tossing until heated through.