Noodles
Shrimp Pad Thai
Springy rice noodles and juicy shrimp tossed with tamarind, fish sauce, egg, crisp bean sprouts, peanuts, scallions, and lime.
Inspired by Thai-style tamarind noodles
Prep
30 min
Cook
15 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 8 ounces flat dried rice noodles, about 1/4 inch wide
- • 3 tablespoons prepared tamarind concentrate or puree
- • 3 tablespoons fish sauce
- • 2 1/2 tablespoons packed light brown sugar
- • 1/4 teaspoon crushed red pepper flakes
- • 2 tablespoons neutral oil, divided
- • 12 ounces large shrimp, peeled and deveined
- • 1/4 teaspoon kosher salt
- • 1 medium shallot, thinly sliced
- • 3 garlic cloves, minced
- • 2 large eggs, lightly beaten
- • 2 cups bean sprouts, divided
- • 4 scallions, cut into 2-inch pieces
- • 1/3 cup roasted unsalted peanuts, chopped
- • 1/4 cup chopped fresh cilantro
- • 1 lime, cut into wedges
View ingredient-by-ingredient match
- 8 ounces flat dried rice noodles, about 1/4 inch wideMissing
- 3 tablespoons prepared tamarind concentrate or pureeMissing
- 3 tablespoons fish sauceMissing
- 2 1/2 tablespoons packed light brown sugarMissing
- 1/4 teaspoon crushed red pepper flakesMissing
- 2 tablespoons neutral oil, dividedMissing
- 12 ounces large shrimp, peeled and deveinedMissing
- 1/4 teaspoon kosher saltMissing
- 1 medium shallot, thinly slicedMissing
- 3 garlic cloves, mincedMissing
- 2 large eggs, lightly beatenMissing
- 2 cups bean sprouts, dividedMissing
- 4 scallions, cut into 2-inch piecesMissing
- 1/3 cup roasted unsalted peanuts, choppedMissing
- 1/4 cup chopped fresh cilantroMissing
- 1 lime, cut into wedgesMissing
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
Tamarind products vary dramatically. This recipe uses a pourable prepared concentrate or puree, not a dense black block concentrate; start with less if the label says highly concentrated. Have every ingredient ready before heating the wok because the cooking moves quickly.
Planning, storage, and serving
Storage and reheating
Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet with a tablespoon of water until the shrimp and noodles reach 165°F; the sprouts will soften during storage.
Make-ahead tips
Mix the sauce, chop garnishes, and clean the shrimp up to 1 day ahead. Soak the noodles and cook the dish only when ready to serve so they do not clump or soften excessively.
What to serve with it
- - Thai cucumber salad
- - Steamed edamame
- - Light vegetable soup
Equipment needed
- - Large wok or 12-inch skillet
- - Tongs
- - Fine-mesh strainer
Difficulty explained
Success depends on noodle texture and fast sequencing over high heat, so preparation matters more than advanced technique.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Vegan fish-sauce alternative
Use the same amount of a mushroom- or seaweed-based vegan fish-sauce alternative.
Pressed extra-firm tofu
Use the same weight of pressed extra-firm tofu cut into bite-size pieces.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Fully softening rice noodles before stir-frying turns them sticky and prone to breaking in the sauce.
- Crowding a small pan steams the shrimp and noodles; use a wide hot skillet or cook in two batches.
- Using ultra-concentrated tamarind at the full amount can make the sauce harshly sour and bitter.
Nutrition Context
- Shrimp and eggs supply protein, while rice noodles make the dish naturally wheat-free if every packaged sauce is verified gluten-free.
- Fish sauce carries substantial sodium; unsalted peanuts and measured sauce keep the balance more predictable.
FAQ
Why are my noodles mushy?
They were likely softened too far before entering the wok. Drain them while still firm so they finish cooking in the sauce.
What kind of tamarind should I buy?
Use prepared tamarind concentrate or puree with a pourable consistency, not an intensely concentrated black paste unless you reduce the amount.
Can I make Pad Thai without fish sauce?
Yes. Use a vegan fish-sauce alternative or light soy sauce, understanding the finished flavor will be different.
How do I keep the noodles from clumping?
Drain them shortly before cooking, keep the wok hot, and toss immediately with the measured sauce and a splash of water.
Can I prepare it in advance?
Prepare the sauce and garnishes ahead, but stir-fry close to serving because rice noodles and sprouts lose their texture in storage.
What sides pair best with this dish?
A crisp cucumber salad, steamed edamame, or a light vegetable soup complements the sweet-sour noodles.