Pad Thai is a beloved Thai noodle dish that brings together a wonderful mix of flavors and textures. This Shrimp Pad Thai recipe is inspired by the Spice I Am restaurant, known for its authentic and delicious Thai cuisine. Combining savory shrimp, tofu, and a variety of spices, this dish is not only tasty but also fulfilling. Perfect for a cozy dinner or a special occasion, this recipe will make you enjoy a taste of Thailand right in your own kitchen.
Why Make This Recipe
There are many reasons to make Shrimp Pad Thai at home. First, it’s a crowd-pleaser that can suit anyone’s taste, whether you prefer mild or spicy flavors. Second, making your own Pad Thai allows you to control the ingredients, ensuring everything is fresh and suited to your dietary needs. Plus, the joy of preparing and cooking this dish can be a delightful experience, bringing a little bit of Thai culture to your dining table.
How to Make Shrimp / Prawn Pad Thai
Follow these steps to create a delicious Shrimp Pad Thai that will impress your friends and family.
Ingredients:
- 5 oz / 150 g dried Pad Thai rice noodles (Note 1)
- 4 tbsp vegetable oil
- 12 raw shrimp (prawns), shelled and deveined (Note 2)
- 1 small red shallot, finely sliced (Note 3)
- 3 oz / 80 g firm tofu, cut into small matchsticks
- 1.75 oz / 50 g dried shrimp (Note 4)
- 1/4 cup fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp tamarind puree (Note 5)
- 1 tsp white vinegar
- 1/2 tsp + chili powder, to taste (Note 6)
- 2 eggs, lightly beaten
- 1.5 oz / 45 g roasted unsalted peanuts, finely ground
- 5 oz / 150 g bean sprouts
- 2 tbsp garlic chives, cut into 3/4″ / 2cm lengths
- 1 tsp white sugar
- Lime wedges, to serve
Directions:
- Place the rice noodles in a bowl and cover them with lukewarm water. Set aside for 1 hour. (Note 7) Drain and set aside.
- Heat 2 tbsp of the oil in a wok or large heavy-based frying pan over medium heat. Add the prawns and cook until they just change color. (Note 8) Remove from the wok and set aside.
- Add the shallot and stir-fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar, and tamarind puree. Cook for 1 minute until the sugar dissolves.
- Add the rice noodles, vinegar, and 2 tsp chili powder, and stir-fry for 2 minutes.
- Lower the heat and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok, then add the egg.
- Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in.
- Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, and prawns, and toss gently.
- Transfer to a serving platter. Sprinkle with white sugar and the remaining peanuts. Serve immediately with lime wedges on the side and extra chili powder, if desired.
How to Serve Shrimp / Prawn Pad Thai
Serve your Shrimp Pad Thai warm on a large platter. Make sure to include lime wedges on the side for an extra zing of flavor. You can also provide additional chili powder for those who like it spicy!
How to Store Shrimp / Prawn Pad Thai
If you have leftovers, allow the Pad Thai to cool down completely. Store it in an airtight container in the fridge for up to 2 days. When ready to eat, reheat in a frying pan over medium heat until warmed through.
Tips to Make Shrimp / Prawn Pad Thai
- For a gluten-free option, use rice noodles and check that your fish sauce is gluten-free.
- Adjust the chili powder according to your heat preference.
- Feel free to add more vegetables, like bell peppers or carrots, for added nutrition and flavor.
Variation
You can easily modify this recipe to suit your tastes. If you don’t like shrimp, use chicken, beef, or keep it vegetarian by adding more tofu and veggies. You can also experiment with different types of nuts or leave them out entirely.
FAQs
Q: Can I use pre-cooked shrimp?
A: Yes, you can use pre-cooked shrimp. Just add them toward the end of cooking to avoid overcooking.
Q: Is Pad Thai traditionally spicy?
A: Pad Thai can range from mild to spicy. You can adjust the chili powder to suit your taste.
Q: Can I make Pad Thai vegetarian?
A: Absolutely! Omit the shrimp and fish sauce, and replace it with soy sauce or a vegan fish sauce alternative.
Enjoy making this flavorful Shrimp Pad Thai that brings a taste of Thailand to your home!
Shrimp / Prawn Pad Thai
Ingredients
Noodles
- 5 oz dried Pad Thai rice noodles Soak in lukewarm water for 1 hour.
Protein
- 12 pieces raw shrimp (prawns), shelled and deveined
- 3 oz firm tofu, cut into small matchsticks
- 1.75 oz dried shrimp
- 2 pieces eggs, lightly beaten
Vegetables
- 1 small red shallot, finely sliced
- 5 oz bean sprouts
- 2 tbsp garlic chives, cut into 3/4 in / 2cm lengths
- Lime wedges lime wedges, to serve
Sauces & Condiments
- 4 tbsp vegetable oil Divided for cooking.
- ¼ cup fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp tamarind puree
- 1 tsp white vinegar
- ½ tsp chili powder, to taste
- 1 tsp white sugar For garnish.
Garnish
- 1.5 oz roasted unsalted peanuts, finely ground For topping.
Instructions
Preparation
- Place the rice noodles in a bowl and cover them with lukewarm water. Set aside for 1 hour. Drain and set aside.
Cooking
- Heat 2 tbsp of the oil in a wok or large heavy-based frying pan over medium heat. Add the prawns and cook until they just change color. Remove from the wok and set aside.
- Add the shallot and stir-fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar, and tamarind puree. Cook for 1 minute until the sugar dissolves.
- Add the rice noodles, vinegar, and 2 tsp chili powder, and stir-fry for 2 minutes.
- Lower the heat and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok, then add the egg.
- Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in.
- Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, and prawns, and toss gently.
- Transfer to a serving platter. Sprinkle with white sugar and the remaining peanuts. Serve immediately with lime wedges on the side and extra chili powder, if desired.
