Pad thai is a popular stir – fried rice noodles street food dish served in Thailand. Pad thai is to usually prepared with rice noodles, protein, egg, bean sprouts and other veggies. It is also topped with roasted peanuts, coriander leaves, chilli flake, spring onion and side of lemon wedges. This is easy shrimp pad thai recipe.

Shrimp could be replaced in the dish with Calamari, crab, chicken, squid or any other meat.

Pad thai is usually flavored with tamarind sauce, fish sauce, palm sugar, dried shrimp, chilli flake and shallots too.

VARIATIONS FOR VEG PAD THAI:

It can be prepared with veg protein like tofu.

Fish sauce can be replaced with soy sauce.
Veggies like brussels, bok choy, carrots, moong sprouts can be added.

Instead of rice noodles you add ramen too. But the authentic taste will be missed.
For a healthier twist you could add zucchini noodles too. A low carb diet.

Other recipes that might interest you:
Garlic shrimp noodles
Shrimp fried rice
Shrimp vadai
Prawn bajji
Shrimp biryani
Shrimp roast

This recipe of shrimp pad thai tasted so good just like restaurant and wanted to share it in the blog. I made homemade tamarind extract. Soak tamarind in water and extracted its juice. You could also use store bought tamarind paste. Mix the paste little water and use it in the dish.
I love the authentic pad thai with shrimp. So decided to post this recipe first. Will post more with veg and other non veg variations.
Do not try to substitute any ingredient from the recipe other than veggies. Because the authentic taste will be missed. So let’s get to the making!!

Shrimp pad thai, Easy shrimp pad thai

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Lunch, DinnerCuisine: ThaiDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Pad thai is a popular stir – fried rice noodles street food dish served in Thailand. Pad thai is usually prepared with rice noodles, protein, egg, bean sprouts and other veggies.

Ingredients to make shrimp pad thai

1/4 pack, Rice noodles
4 nos., Shrimp (Deveined and without tail)
1/2 cup, Brussels/ Bok choy (chopped)
1 nos., Egg
1 teaspoon, Garlic (finely chopped)
1 tablespoon, Roasted peanuts
1 tablespoon, Butter/ Oil
Salt – to taste
2 nos., Lemon wedges (slices)
1 nos., Spring onion (finely chopped)
1 tablespoon, Cilantro/ Coriander leaves (finely chopped)
SAUCE FOR PAD THAI
2 tablespoon, Tamarind extract
1 tablespoon, Soy sauce
1 teaspoon Brown sugar
1 teaspoon, Chilli flakes

Directions to make shrimp pad thai

Cook the rice noodles as mentioned in the packaged directions.
To make the sauce, in a small bowl add the tamarind extract, soy sauce, brown sugar and chili flakes. Mix well. Keep it aside.
Heat the butter/ olive oil in a wok/ skillet over medium heat. When the butter/ oil shimmers, add the shrimp and sear on both sides until pink takes about 2 minutes. Add little butter to it add garlic, a pinch of salt and black pepper. Continue to cook the shrimp in the butter for a minute until the garlic turns light golden brown.
Keep it in the side of the pan/ wok. Now add chopped brussels/ bok choy. Saute in high for a minute. Now push the veggies and shrimp to one side.
Now break an egg in the other side of the wok/ pan. Add required salt and pepper powder. Let cook until the edges start to set, 1 minute. Roughly scramble the egg. Now add sauce and noodles. Toss them together until combined. Put off the flame. Garnish it with roasted peanuts (crushed), chopped spring onion, chopped coriander leaves, chilli flakes. Serve with lemon wedges.

Notes

* 1 cup = 235 ml

how to make shrimp pad thai with step by step images

Cook the rice noodles as mentioned in the packaged directions.
To make the sauce, in a small bowl add the tamarind extract, soy sauce, brown sugar and chili flakes. Mix well. Keep it aside.
Heat the butter/ olive oil in a wok/ skillet over medium heat. When the butter/ oil shimmers, add the shrimp and sear on both sides until pink takes about 2 minutes. Add little butter to it add garlic, a pinch of salt and black pepper. Continue to cook the shrimp in the butter for a minute until the garlic turns light golden brown.
Keep it in the side of the pan/ wok. Now add chopped brussels/ bok choy. Saute in high for a minute. Now push the veggies and shrimp to one side.
Now break an egg in the other side of the wok/ pan. Add required salt and pepper powder. Let cook until the edges start to set, 1 minute. Roughly scramble the egg.
Now add sauce and noodles. Toss them together until combined. Put off the flame. Garnish it with roasted peanuts (crushed), chopped spring onion, chopped coriander leaves, chilli flakes. Serve with lemon wedges.