Shrimp Pad Thai Noodles

Shrimp pad thaiServes 4

Prep. Time: 10 minutes

Cooking Time: 10 minutes

This dish may also be prepared with meat or mixed seafood instead of shrimp. Simply substitute 10 oz. (300 g) mixed seafood, chicken, pork, or beef.


  • 4 Tbsp. oil
  • 4 shallots, minced
  • 12 to 16 fresh shrimp, peeled and deveined
  • 4 eggs
  • 8 oz. (250 g) dried rice stick noodles (kway teow, or hofun), soaked in warm water until soft and drained
  • 1 tsp. dried chili flakes or ground red pepper
  • 4 cups (7 oz./200 g) bean sprouts
  • 1 small bunch garlic chives (gu cai), cut into lengths
  • 4 Tbsp. ground roasted peanuts
  • 2 limes, halved, to serve


  • 1 Tbsp. tamarind pulp soaked in 2 Tbsp. water, mashed and strained to obtain the juice
  • 2 Tbsp. shaved palm sugar or dark brown sugar
  • 2 Tbsp. fish sauce
  • 1/2 tsp. ground white pepper
  • Pinch of salt

  1. Combine all the Sauce ingredients in a saucepan. Cook for 1 to 2 minutes over medium heat, stirring constantly, until the sugar is dissolved. Set aside.
  2. Heat the oil in a wok over medium heat. Add the shallots and stir-fry for about 1 minute until fragrant. Add the shrimp and stir-fry until pink. Reduce the heat and add the eggs. Mix well and add the rice noodles. Increase the heat and stir-fry for about 1 minute. Add the Sauce ingredients and chili flakes. Mix well and stir-fry for 30 seconds to 1 minute. Add half the bean sprouts and chives and stir-fry for another 30 seconds before removing from the heat.
  3. Serve hot on individual plates, garnished with the remaining fresh bean sprouts and chives, peanuts and limes.


    1. We have a favorite it common then :), as Pad Thai is also one of my top ranking favorite foods in existence. Thank you so much for visiting and reading my post. If you happen to make it, I hope you enjoy it. Have a wonderful day/weekend and hope to hear from you again!

      Liked by 1 person

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