Quick & Easy Shrimp Pad Thai

Chewy rice noodles fried with jumbo shrimp, tofu and eggs with vegetables in a savory, sweet and tangy sauce. This quick and easy shrimp pad thai beats takeout saving you money! A great main dish or meal for the whole family!

5 from 2 votes

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Prep Time 25

Cook Time 5

Total Time 30

Course Main Course

Cuisine Thai

Servings large serving

Calories per serving 984 kcal

Ingredients

10 jumbo shrimp deveined and your preference to leave it peeled or unpeeled
4.05 oz dried thin flat rice noodles
4.05 oz firm tofu cubed
2 large eggs
1 ¼ cup bean sprouts
1 cup garlic chives chopped into 1 inch length
½ shallot chopped
1 clove garlic roughly minced
3 tablespoon vegetable oil or any neutral oil

Sauce:

3 tablespoon palm sugar finely chopped or sub with brown sugar
1.5 tablespoon fish sauce
3 tablespoon water

Tamarind Concentrate for Sauce

2.11 oz tamarind pulp
⅓ cup hot boiling water

Optional

½ lime garnish
¼ cup peanuts crushed, for garnish
2-3 tablespoon water if needed to help cook noodles

Instructions

To make your tamarind concentrate: submerge tamarind pulp in ⅓ cup hot boiling water. Allow for it to cool and then with your hands, squeeze and massage the pulp as best you can, until it dissolves in the water.
Strain as much as the tamarind liquid through a fine sieve and discard the hard bits and seeds, reserving the liquid which is now your tamarind concentrate.
Combine tamarind concentrate, fish sauce, palm sugar and water until sugar has dissolved. Set aside.
Soak your rice noodles in hot boiling water for 2 minutes until limp but firm and strain. Set aside. Do not over soak the noodles!
In a large pan medium high heat, add 1 tablespoon oil and the shrimp. Fry until 50% cooked. Remove and set aside.
If needed, add another 1 tablespoon of oil. Fry shallots and garlic for 10 seconds. Add firm tofu and gently toss for 20-30 seconds.
Toss in rice noodles and sauce mixing for 2-3 minutes. Taste your noodles to see if they're chewy at this point, if not add a 2-3 tablespoons of water to help cook them until they are.
Add shrimp, then push everything to the side. Add remaining oil into the empty space of wok followed by eggs. Scramble them first and then mix in with noodles.
Toss in bean sprouts and garlic chives for 10-20 seconds. Remove off heat. Do not overcook them as they will wilt with the residual heat anyway. Optional: serve with limes and crushed peanuts. Enjoy!

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