Welcome to the wonderful world of Thai cuisine! If you're eager to try your hand at a new dish, shrimp pad Thai is a delicious and popular choice. This dish is a delightful mix of savory, sweet, and tangy flavors, all combined in a beautiful stir-fry. Shrimp pad Thai is a stir-fried noodle dish that's not just tasty, but also incredibly satisfying.
It's packed with succulent shrimp, crunchy peanuts, fresh vegetables, and perfectly cooked rice noodles, all brought together by a tangy, sweet and savory sauce. It's a perfect meal for those who love a good balance of flavors and textures in their food.
Why This Recipe Works
There are a couple of things that make this shrimp pad Thai recipe stand out. Firstly, it's an easy-to-make dish that doesn't require any fancy or hard-to-find ingredients. Everything you need can be found at your local grocery store, making it an accessible dish for any home cook. The preparation and cooking process is straightforward, making it an excellent choice for weeknight dinners, but it's also impressive enough to serve at a dinner party.
Secondly, this recipe is all about balance and variety. The combination of sweet, sour, salty, and spicy flavors is a hallmark of Thai cuisine, and this recipe hits all those notes perfectly. The shrimp provides a rich, savory taste, while the sauce, made from a blend of tamarind, fish sauce, sugar, and lime, brings a complex mix of flavors that is both invigorating and comforting. The addition of crunchy peanuts and fresh veggies adds texture and freshness, making every bite interesting. Shrimp pad Thai is a wonderful way to experience the vibrant and diverse flavors of Thai cuisine right in your own kitchen.
Ingredients
Shrimp - Shrimp brings the oceanic flavor that complements the tangy-sweet pad Thai sauce. Substitute: You can use tofu or chicken if you prefer.
Rice Noodles - These are the base of pad Thai, and they absorb the flavors really well. Substitute: If you can't find rice noodles, you can use thin spaghetti.
Tamarind Paste - This provides the unique sweet and tangy flavor in pad Thai. Substitute: A mixture of vinegar and brown sugar can be used instead.
Peanuts - They add a lovely crunch and nutty flavor. Substitute: Almonds can be a good alternative.
Bean Sprouts - They add a refreshing crunch and are traditional in pad Thai. Substitute: Thinly sliced cabbage can be used instead.
Tips
- Soak the rice noodles in warm water instead of boiling them to avoid overcooking.
- Prepare all your ingredients before you start cooking. Pad Thai cooks quickly and you won't have time to chop or measure once you start.
- Cook the shrimp separately and add them at the end to prevent overcooking.
- Adjust the tamarind paste, sugar, and fish sauce to taste. Pad Thai should be a balance of sweet, sour, and salty.
- Don't skip the garnishes. Lime wedges, fresh cilantro, and extra peanuts really elevate the dish.
How to Serve
Pad Thai is best served immediately after cooking, while it's still hot. The noodles can lose their texture if they sit for too long. It is traditionally served with a variety of garnishes on the side, so each person can customize their plate to their liking.
- You can create a beautiful presentation by serving the pad Thai on a large platter, garnished with lime wedges, fresh cilantro, and extra crushed peanuts on top.
- For a fun, casual idea, serve individual portions in take-out boxes with chopsticks.
- For a more formal dinner, consider pairing the pad Thai with a light, refreshing salad and a crisp white wine.
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Shrimp Pad Thai
Ingredients
- 20 large shrimps peeled and deveined
- 8 ounces thin rice noodles
- 3 tablespoons tamarind paste
- ¼ cup roasted peanuts
- 2 cups bean sprouts
- 2 tablespoons vegetable oil
- 2 eggs beaten
- 2 cloves garlic minced
- ¼ cup fish sauce
- ¼ cup sugar
- ¼ cup water
- 2 green onions sliced
- Lime wedges fresh cilantro, and extra peanuts for garnish
Instructions
- Soak the rice noodles in warm water for about 20 minutes, then drain.
- Heat the oil in a wok or large pan over medium-high heat. Add the garlic and cook for 1 minute.
- Add the beaten eggs and scramble until they are nearly cooked.
- Stir in the tamarind paste, fish sauce, sugar, and water. Bring the mixture to a simmer.
- Add the soaked and drained noodles to the pan. Toss until they are coated in the sauce and cooked through, about 3-4 minutes.
- Push the noodles to one side of the pan and add the shrimp to the other side. Cook until they are pink and cooked through.
- Stir in the bean sprouts, peanuts, and green onions. Toss everything together until well combined.
- Serve the pad Thai hot, garnished with lime wedges, fresh cilantro, and extra peanuts.
Nutrition
Notes
- Soak the rice noodles in warm water instead of boiling them to avoid overcooking.
- Prepare all your ingredients before you start cooking. Pad Thai cooks quickly and you won't have time to chop or measure once you start.
- Cook the shrimp separately and add them at the end to prevent overcooking.
- Adjust the tamarind paste, sugar, and fish sauce to taste. Pad Thai should be a balance of sweet, sour, and salty.
- Don't skip the garnishes. Lime wedges, fresh cilantro, and extra peanuts really elevate the dish.