ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
CuisineAsianThaiPeanutsSeafoodGlutenEggsShellfishShellfishMealHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesPescatarianSpecial OccasionPan FryOne-Pot or PanWokStove TopWeeknightLunchDinnerUnder 30 MinutesDairy-FreeSeafood

Shrimp Pad Thai

This classic Thai dish is a delicious and easy way to enjoy shrimp. It's packed with flavor from the tamarind paste and fish sauce, and is perfect for a quick weeknight dinner.

Sabina Dacer
Community Member
Total Time

25 minutes

25 min

Prep Time

15 minutes

15 min

Cook Time

10 minutes

10 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Shrimp Pad Thai
Total Time

25 minutes

25 min

Prep Time

15 minutes

15 min

Cook Time

10 minutes

10 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Shrimp Pad Thai

Ingredients

for 3 servings

  • 8 oz pad thai noodle (225 g), softened and set aside
  • 4 tablespoons tamarind concentrate
  • 2 tablespoons fish sauce
  • 3 tablespoons palm sugar, or 1 tsp light brown sugar
  • 1 tablespoon sriracha, optional
  • 2 tablespoons canola oil
  • 8 oz fresh shrimp (225 g), uncooked
  • salt and pepper
  • 2 eggs, beaten
  • ¼ cup garlic chives (10 g)
  • ½ cup bean sprout (50 g)
  • ½ cup peanuts (55 g), chopped
  • ¼ cup purple cabbage (25 g), sliced
  • carrot, few thinly-sliced
  • ½ lime

Nutrition Info

  • Calories 664
  • Fat 22g
  • Carbs 81g
  • Fiber 6g
  • Sugar 10g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
  2. Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.
  3. In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 ¼” thick strips, ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts. Toss.
  4. Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts.
  5. Squeeze juice of half a lime over the time and serve warm.
  6. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

Related Recipes