Shrimp Pad Thai. A savoury, sweet, tangy noodle dish that is very popular in Thailand. It’s great for dinner as it can be made in less than 30 minutes!
Pad Thai is one of my favourite noodle dishes ever. I always have to order it at the Thai restaurant. But sometimes, when I don’t feel like going out to get it, I like making it at home.
My shrimp pad thai recipe is pretty easy! You just need some key ingredients specifically tamarind paste or the concentrate and I share where you can buy it.
Shrimp and pad thai noodles are such a match made in heaven. The taste of the bouncy shrimp along with the soft chewy noodles smothered in that savoury, sweet, tangy sauce is just so delicious! If you’re not a fan of shrimp you can check out my Chicken Pad Thai recipe here.
A lot of people are intimidated when it comes to homemade shrimp pad thai. I think it’s the noodle consistency and how easily it can get soggy if you overcook the noodles. The sauce is also a tricky one to tackle.
But I share a fool proof way to never have soggy noodles and an authentic pad thai noodle sauce that is very simple to make and doesn’t require too many ingredients.
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For this recipe
These are the follow shrimp pad thai ingredients:
240 grams vermicelli rice noodles soaked in warm water until loosened
1 cup garlic chives chopped into 1 inch length
1 tsp garlic minced
2 eggs whisked
1 small carrot sliced into matchsticks
20 shrimps, peeled and deveined
1 cups bean sprouts
2 tbsp avocado oil
1/4 cup reserved noodle water
Garnish: 1/2 lime
4 tbsp fish sauce
1 tbsp lime juice
1 tbsp rice vinegar
4 tbsp cane sugar
Tamarind Concentrate for Sauce:
4 tsp tamarind paste
1/2 cup hot boiling water
Where can I buy these ingredients?
Tamarind paste can be bought at any asian grocer in the sauce section usually. It looks like the below.
Rice noodles can be found at most Asian or western grocers. They’re now a very popular dried noodle. It looks like the below
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Give it a try!
Well I hope you give my Shrimp Pad Thai recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Shrimp Pad Thai
- 240 grams vermicelli rice noodles soaked in warm water until loosened
- 1 cup garlic chives chopped into 1 inch length
- 1 cup bean sprouts
- 1 small carrot sliced into matchsticks
- 1 tsp garlic minced
- 2 eggs whisked
- 20 shrimps peeled and deveined
- 2 tbsp avocado oil
- 1/4 cup reserved noodle water
- Garnish: 1/2 lime
- 4 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 4 tbsp cane sugar
Tamarind Concentrate for Sauce
- 4 tsp tamarind paste
- 1/2 cup hot boiling water
- Soak your noodles in warm water for 5 minutes until loosened. Strain but reserve 1/4 cup of noodle water for cooking.
- In a bowl, mix tamarind paste with hot boiling water. Strain out and discard the solid bits of the paste.
- Then add in the other sauce ingredients into the tamarind liquid. Mix until sugar is dissolved.
- In a hot wok or pan set over high heat, add avocado oil followed by shrimp. Fry on both sides until mostly cooked.
- Then add in minced garlic, carrots, bean sprouts, and garlic chives and stir fry for 2-3 minutes. Push to one side.
- Add in softened noodles, followed by noodle tamarind sauce, reserved noodle water and mix until noodles are coated in sauce.
- Sweep the noodles to the side. Add in your whisked eggs. Allow them to fry and them break them into bite sized pieces. Mix the eggs into your noodles.
- Serve with fresh bean sprouts and lime. Enjoy!