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Shrimp Pad Thai Recipe Easy Authentic Flavorful with Peanuts

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A quick and easy shrimp Pad Thai recipe that delivers authentic, flavorful, and satisfying Thai street food taste with crunchy peanuts and a balanced sweet, sour, salty, and nutty sauce.

Ingredients

Scale
  • 8 oz (225g) flat rice noodles, soaked or boiled until tender
  • 12 oz (340g) raw shrimp, peeled and deveined
  • 2 tablespoons vegetable oil (can substitute with peanut oil)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 stalks green onions, sliced thin
  • 1 cup bean sprouts, rinsed
  • ½ cup roasted and chopped peanuts (unsalted preferred)
  • 2 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar (or light brown sugar)
  • 1 tablespoon fresh lime juice
  • ½ teaspoon red chili flakes (optional)
  • A handful of chopped cilantro (optional, for garnish)

Instructions

  1. Soak or cook the rice noodles: Place 8 oz flat rice noodles in warm water for 20-30 minutes until pliable but still a bit firm (al dente). Drain and set aside. Alternatively, boil according to package instructions (4-5 minutes), rinse under cold water, and drain well. Avoid overcooking.
  2. Prepare the sauce: In a small bowl, combine 2 tablespoons tamarind paste, 3 tablespoons fish sauce, 2 tablespoons palm sugar, 1 tablespoon fresh lime juice, and ½ teaspoon red chili flakes (optional). Stir until sugar dissolves. Taste and adjust balance if needed.
  3. Cook the shrimp: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp and stir-fry until pink and just cooked through, about 2-3 minutes. Remove shrimp from pan and set aside.
  4. Scramble the eggs: In the same pan, pour in beaten eggs, swirling to create a thin layer. Let set for 30 seconds, then scramble gently until cooked but still soft. Push eggs to one side.
  5. Combine noodles and sauce: Add drained noodles to the pan and pour sauce over them. Toss everything together carefully but thoroughly using tongs or two spatulas. Cook for about 2-3 minutes until noodles are evenly coated and softened.
  6. Add shrimp and veggies: Return shrimp to the pan along with sliced green onions and rinsed bean sprouts. Toss gently to combine and heat through.
  7. Serve: Plate the shrimp Pad Thai and sprinkle generously with chopped roasted peanuts and optional chopped cilantro. Serve with lime wedges on the side.

Notes

Control heat to avoid burning garlic and overcooking shrimp. Soak noodles instead of boiling to prevent mushiness. Toast peanuts lightly if raw for better flavor. Keep ingredients prepped and nearby as stir-frying moves quickly. Add a splash of water if noodles stick during cooking.

Nutrition

Keywords: Shrimp Pad Thai, Pad Thai recipe, easy Pad Thai, authentic Thai food, shrimp recipe, peanuts, quick dinner, Thai noodles

Find it online: https://evabake.com/shrimp-pad-thai-recipe-easy-authentic-flavorful-with-peanuts/