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Shrimp Pad Thai
Indulge in the vibrant flavors of Thailand with this delectable Shrimp Pad Thai. This beloved dish features perfectly stir-fried rice noodles, juicy shrimp, and a medley of fresh vegetables, all enveloped in a tangy, sweet, and slightly spicy sauce. Topped with crunchy peanuts and fresh cilantro, every bite is a delightful dance of textures and flavors that will transport you straight to the bustling streets of Bangkok. Historically, Pad Thai emerged during World War II as a way to promote rice consumption and has since become a staple in Thai cuisine. Perfect for a quick weeknight dinner or a special gathering, this dish is sure to impress!
Ingredients
- Rice noodles
- 8 ounces
- Shrimp
- 1 pound, peeled and deveined
- Eggs
- 2, beaten
- Garlic
- 3 cloves, minced
- Vegetable oil
- 2 tablespoons
- Bean sprouts
- 1 cup
- Green onions
- 1/2 cup, chopped
- Cilantro
- 1/4 cup, chopped (for garnish)
- Peanuts
- 1/4 cup, chopped (for garnish)
- Lime
- 1, juice and wedges for serving
- Red pepper flakes
- 1 teaspoon (adjust to taste)
- Brown sugar
- 2 tablespoons
- Tamarind paste
- 2 tablespoons
- Soy sauce
- 3 tablespoons
- Fish sauce
- 1 tablespoon
Instructions
- Soak the rice noodles in warm water for about 10 minutes, or until they are soft. Drain and set aside.
- In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes to create the Pad Thai sauce. Set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the shrimp and minced garlic to the skillet. Cook until the shrimp are pink and cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil. Pour in the beaten eggs and scramble them until fully cooked.
- Add the drained rice noodles to the skillet, followed by the prepared sauce. Toss everything together until the noodles are fully coated in the sauce.
- Incorporate the cooked shrimp, bean sprouts, and chopped green onions into the skillet. Stir-fry for another 2-3 minutes, or until all ingredients are heated through.
- Remove the skillet from the heat and squeeze the juice of one lime over the Pad Thai. Toss everything together to combine.
- Serve hot, garnished with chopped peanuts and cilantro, and lime wedges on the side.
Tips
- For a vegetarian version, substitute shrimp with tofu and use vegetable-based sauces.
- Feel free to add other vegetables like bell peppers or carrots for extra nutrition and color.
- Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 15 minutes Calories: 450 Fat: 15g Carbs: 52g Protein: 28g Sodium: 900mg Sugar: 5g
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