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Shrimp Pad Thai

Name: Shrimp Pad Thai
Total time: 30 min
Yield: 2 servings
Cuisine: Thailand
Ingredients: 200 g Flat rice noodles (5 mm); 250 g Shrimp, peeled; 2 pc Eggs; 100 g Firm tofu, cubed; 100 g Bean sprouts (2 cups); 40 g Garlic chives or scallions, cut 2-inch; 45 g Tamarind paste (3 Tbsp); 30 ml Fish sauce (2 Tbsp); 35 g Palm sugar (3 Tbsp); 30 g Roasted peanuts, crushed (3 Tbsp); 5 g Dried chili flakes + lime, to serve

Tamarind Noodles • Shrimp — Thailand

⏱ 30 min🍽 Serves 2Level: MediumBy CHEF AK

Shrimp pad thai with peanuts, bean sprouts and lime

Bangkok's most famous noodle, balanced the Thai way — tamarind sour, palm sugar sweet, fish sauce salty. Soak the noodles, never boil them.

Open the interactive recipe — servings scaler & tutorial mode

Ingredients

200 g — Flat rice noodles (5 mm)
250 g — Shrimp, peeled
2 pc — Eggs
100 g — Firm tofu, cubed
100 g — Bean sprouts (2 cups)
40 g — Garlic chives or scallions, cut 2-inch
45 g — Tamarind paste (3 Tbsp)
30 ml — Fish sauce (2 Tbsp)
35 g — Palm sugar (3 Tbsp)
30 g — Roasted peanuts, crushed (3 Tbsp)
5 g — Dried chili flakes + lime, to serve

Step-by-Step Method

Soak, don't boil. Noodles in warm water 25–30 minutes until pliable but still firm. Boiled noodles turn to mush in the wok — this is mistake #1.
Mix the sauce. Tamarind, fish sauce and palm sugar stirred until the sugar melts. It should taste sour first, then sweet, then salty.
Sear in stages. Hot wok: shrimp 1 minute, out. Tofu golden, out. Egg scrambled in the same oil, pushed aside.
Toss with sauce. Noodles + sauce + a splash of water. Toss 2–3 minutes until the noodles drink the sauce and turn tender-glossy. Return shrimp and tofu, add sprouts and chives for 30 seconds.
Serve the Thai way. Peanuts on top, lime wedge and chili flakes on the side — everyone adjusts their own plate.

Chef AK's Tip: Chef Tip: No tamarind? Don't swap in vinegar alone — use tamarind concentrate from any Asian store; it's the soul of the dish and keeps for a year.

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