Shrimp Pad Thai Recipe
Prep Time:
Cook Time:
  • 2 tablespoons tamarind paste
  • 3 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 4 ounces dried rice noodles
  • 2 tablespoons vegetable oil
  • ½ onion
  • 2 cloves garlic, minced
  • 4 ounces raw shrimp, peeled and deveined
  • 4 ounces firm tofu
  • 2 eggs
  • 1 heaping cup beansprouts
  • 2 spring onions, chopped
  • 2 tablespoons peanuts, roughly chopped
Optional Ingredients
  • lime wedges, for serving
  1. Mix together the tamarind paste, brown sugar, fish sauce, peanut butter, and soy sauce in a small bowl. Set aside.
  2. Place the noodles into a saucepan or bowl and pour boiling water on top to cover them. Leave for 2 minutes, then drain and rinse with cold water. Set aside.
  3. Heat the vegetable oil in a large frying pan on a high setting. Once hot, add the onion and garlic and fry for about 1 minute, stirring constantly.
  4. Add the shrimp and fry until pink all over, about 2-3 minutes.
  5. Push the contents of the pan to one side and crack the eggs onto the empty side. Stir with a wooden spoon as they cook until scrambled.
  6. Add the beansprouts and tofu and cook for about 5 minutes, stirring frequently.
  7. Add the noodles and sauce you prepared earlier and cook for a final few minutes until everything is combined and heated through.
  8. Scatter the chopped spring onion and peanuts on top to serve. Add some lime wedges if desired.