Shrimp Pad Thai
Shrimp pad Thai wins you over with its perfect balance of tender rice noodles, stir-fried shrimp, and crisp vegetables. Finished with a squeeze of lime juice and a sprinkling of crushed peanuts, this great classic of Thai street food makes a complete, transporting meal in no time.
- Total time
- 22 min
- Prep
- 15 min
- Cook
- 7 min
- Rest
- 15 min
- Difficulty
- Easy
- Per person
- €4.75
By the CookinBreak team
Ingredients 16
Estimated cost €9.50
For finishing
For serving
For the sauce
For plating
Equipment
Mixing bowlfor soaking the noodles
Spatula
Bowlfor mixing the sauce
Kitchen knife
Cutting board
Colander- Wokor large sauté pan
Instructions
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Nutrition facts
per serving · estimate- Protein34 g23%
- Carbs72 g48%
- Fat19 g29%
- Fiber5 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
Never boil your rice noodles like wheat pasta: a simple 15-minute soak in lukewarm water is enough to soften them. They will finish cooking in the wok, absorbing the sauce without turning mushy.
Freezing : Can you freeze this recipe?
Not recommendedThe noodles and shrimp lose their texture.
Storage : How long does it keep?
Keeps 1 to 2 days max in an airtight container in the fridge. The noodles may soften.
Making ahead : Can you make it the day before?
YesPrepare the cut vegetables and peel the shrimp. Fully cooking ahead is not recommended.
Reheating : How do you reheat it?
Microwave on medium power (2-3 min) or quickly reheat in a skillet with a splash of water to prevent drying out. Noodle texture altered.
Variations
- Chicken version: replace the shrimp with strips of chicken breast seared over high heat at the start of cooking.
- Vegetarian version: substitute the shrimp with cubes of golden firm tofu and omit the oyster sauce in favor of an extra splash of soy sauce.
- Spicy version: add a pinch of dried red pepper flakes when you add the sauce.
Mistakes to avoid
- Oversoaking the noodles, which would make them sticky and brittle in the wok.
- Overcrowding the skillet or wok, which would boil the ingredients instead of searing them quickly.
- Adding the bean sprouts and scallions too early, which would make them lose all their crunch.
Frequently asked questions
Can I replace the oyster sauce in this dish?
Yes, you can replace it with tamari sauce mixed with a touch of tamarind paste, or simply increase the amount of soy sauce for balanced seasoning.
Which noodles should I choose for this recipe?
Choose flat rice noodles about 3 to 5 mm wide, often sold as pad Thai noodles or banh pho noodles at Asian grocery stores.
Can I use already cooked shrimp?
Yes, simply add them at the very end with the sauce to just warm them through for 1 minute so they don't become rubbery.
Do I absolutely need a wok to make this dish?
A large, high-sided nonstick skillet works perfectly, as long as you keep it over very high heat to reproduce the quick sear of a wok.
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Shrimp Pad Thai
Step 1 of 7
For this step
- 7 oz rice noodles
- 9 oz peeled shrimp
- 1 cup bean sprouts
- 1 red bell peppers
- 3 stalks of green onions
- 2 garlic cloves
- 2 eggs
- 2 tbsp vegetable oil
- 2 cups water
- ¼ cup unsalted peanuts
- 1 lime
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 sprigs of cilantro