The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Shrimp Pad Thai

26 Comments

PadThaiTST There’s so much to love about Thailand’s most famous noodle dish — the variety of fresh ingredients, the ribbons of rice noodles, and the flavorful sauce just to name a few. This version of pad thai gets a mouth-watering tangy-sweet deliciousness from tamarind paste and lime, and lots of vibrant freshness from cilantro and mint. You could easily saute some chicken if you prefer, but I’ve used little sweet shrimp here. Some lightly scrambled egg, chopped peanuts, scallions and chives round out the balance of flavors and textures. With all the protein and fresh ingredients in this, you can enjoy a bowlful or two guilt-free.

Stop by and mingle at Fiesta Friday, hosted by the lovely Angie at The Novice Gardener. I’ll be sharing this shrimp pad thai and can’t wait to pick up some great inspiration and eats from the folks there as I always do. Happy weekend, everyone!

PadThaiTitledTST2

Shrimp Pad Thai

  • Servings: 4-6
  • Time: 30 mins
  • Difficulty: easy
  • Print

Adapted from the Authentic Pad Thai recipe on allrecipes.com

  •  12 oz. dried rice noodles
  • 1/2 cup white sugar
  • 1/2 cup  white wine or champagne vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon vegetable oil
  • 1/2 red bell pepper, diced or cut into thin strips
  • 3 cups shrimp (thawed in cold water if frozen), shelled and de-veined
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 4 eggs, beaten
  • 1 1/2 tablespoons white sugar
  • 1 1/2 teaspoons salt (to taste; use less if peanuts are salted)
  • 1 cup coarsely ground unsalted peanuts
  • 2 scallions, chopped
  • 1/2 cup chopped fresh cilantro and mint
  • 1 handful of chives, chopped
  • 1 lime, cut into wedges

Directions:

  1. Prep the rice noodles according to package directions (some varieties require soaking in cold water while others call for boiling for a few minutes). Drain, spritz with lemon or lime juice, and set aside.
  2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
  3. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Add bell pepper and shrimp and cook a minute or two, then push to one side. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add rice noodles; stir to combine.
  4. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Taste and adjust to taste (more lime, sugar or salt to taste). Stir in peanuts and scallions; cook until heated through, 1 to 2 minutes. Garnish with herbs and lime wedges.

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Author: Laura Haugen

Writer, Traveler, Foodie

26 thoughts on “Shrimp Pad Thai

  1. Pingback: Fiesta Friday #24 | The Novice Gardener

  2. I love Thai food, it’s my favorite. I always order from the restaurant and have never made it myself. It sounds simple, will have to try to make it myself. Great recipe.

    • Thanks, I too love Thai food, and this is truly simple. I’ve tried cooking other variations of pad thai without the tamarind, and this one to me tastes most authentic and is easy to achieve a nice tangy flavor that balances the sweet, sour & salty as long as you can find tamarind paste. Hope you enjoy it!

  3. Wonderful job on this!

  4. Amazing Laura! Pad Thai is definitely one of my favourite thai dish! I bet your noodles were amazing… beautiful photos as always!

  5. Very nice. I love the sprinkle of the peanuts on the top. Yum!

  6. wowwww!!!! yummmm
    happy FF

  7. Oh great. I have been in search for a perfect pad thai recipe for sometime now. I think i found the perfect one finally. Thanks for posting! 🙂

  8. I love the flavours in this. I too am in need of a new pad thai recipe, so will bookmark this one to make soon. Thanks.

    • Thanks, Hilda! I hope you enjoy it as much as I did with the touch of tamarind. I think I need to make this again soon too! It’s a simple and vibrant dish that’s good for summer, as you don’t need to even turn on the oven 🙂

  9. A few weeks ago I took a “Thai Favorites” cooking class at Sur la Table and one of the recipes used shrimp and it was delicious. I will have to compare the two – thanks 🙂

  10. Laura, this looks and sounds fabulous! I am another who loves Pad Thai – well anything Thai really, so this is so welcome to the FF table this week! It’s not going to last long with the hungry hordes thronging around the table though!! Thank you for sharing and happy Fiesta Friday! P.S. I have just noted that you have a Facebook page – I have followed you from mine 🙂

  11. And I forgot to say how gorgeous your photos are!

  12. My first taste of Pad Thai was well over 20 years ago but I was hooked on the first bite. I remember dating a chef at one of the restaurants in which I was bartending and telling him of my new found love for this exotic dish. I was so impressed that he made it for me that evening (same night he taught me never to soap “seasoned” pans0. I have made it only once myself and have become disheartened with the offerings at some of the restaurants around here. you have inspired me to roll up my sleeves, fire up my wok and try it again.

    • Great, I’m glad this prompted you to give it a try. I’ve been surprised myself at how approachable Thai cooking is at home and how easily you can adapt to your preferences, especially regarding the balance of flavors if you taste as you go. Of course, having your date prepare it for you is even better 🙂 Thanks for sharing that memory, it made me smile thinking of my memories of Thai food too 🙂

  13. Hi laura! Love shrimp pad thai any day! Your recipe and the pic looks absolutely fantastic! I am pinning this! Absolutely would love to try this recipe sometime soon! I have never used champagne vinegar …is that easily available? thanks for bringing this beautiful dish to Fiesta Friday! Hope you are enjoying the party! 🙂

    • Thanks, Indira! Regarding the vinegar, it’s a personal preference, but I like champagne vinegar or white wine vinegar or Japanese rice vinegar or really any vinegar over the straight white vinegar that tastes harsh and acerbic to me. I can usually find at least one of those alternatives wherever I go, and the taste won’t be overpowering. Thanks so much for commenting & pinning, I hope you enjoy some homemade pad thai soon 🙂

  14. Pad Thai is one of my favorites. Noodles are a happy food!

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