Shrimp Pad Thai
I love this Pad Thai recipe but full disclosure (so the recipe police don’t come after me): it’s not quite authentic. Fact is, it’s difficult to find many ingredients for traditional Pad Thai – like dried shrimp, tamarind paste, and pickled white radishes – in most supermarkets. So, I make this version with ingredients from the Asian food aisle of my neighborhood grocery store, and it tastes pretty close to the version we all know and love served at most Thai restaurants.
Begin by placing the rice noodles in boiling hot water.
Let them soak, off the heat, until softened and al dente. They shouldn’t be completely cooked, but almost. Believe it or not, this is the trickiest part of making this dish: soak them too long and they’ll turn to mush in the stir-fry; under-soak them and they’ll be oddly chewy. I’ve had the best luck with Thai Kitchen Stir-Fry Rice Noodles — they seem to hold up better than other brands, even when I soak them for longer than the recommended time.
Drain and rinse the noodles, then set aside. As with any quick stir-fry, you want to get all your ingredients prepped before you start cooking.
Begin by making the sauce: whisk together the fish sauce, soy sauce, lime juice, peanut butter and red chili flakes. Set aside.
Next, heat some oil in a large nonstick pan or wok. Add the shrimp, ginger and garlic, and stir-fry for a few minutes until the shrimp are pink and cooked through. Transfer to a bowl.
Add more oil to the pan, along with the broccoli and a bit of water, and stir-fry until the broccoli is cooked through.
Transfer the broccoli to the bowl with the shrimp, then scramble the eggs in the hot pan. Add the eggs to the bowl with the shrimp and broccoli.
Add more oil to the pan, then add the drained noodles and pad thai sauce.
Cook, tossing gently, until the noodles are tender and perfectly cooked.
Add the shrimp, broccoli and eggs back to the pan, along with the green onions; toss well. Right before serving, sprinkle the peanuts, cilantro and bean sprouts over top and toss to combine.
Shrimp Pad Thai
- 8 ounces flat rice noodles (linguini or fettuccini width)
- 2 large eggs
- Vegetable oil
- 5 tablespoons fish sauce
- 2 tablespoons soy sauce (use gluten-free if needed)
- 2 tablespoons fresh lime juice, from 1 lime
- 1 tablespoon creamy peanut butter
- 3 tablespoons sugar
- 1/2 teaspoon dried red chili flakes
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 pound large shrimp, peeled and deveined
- 2/3 pound (10 oz.) 1-inch broccoli florets
- 4 green onions, light and dark green parts, chopped into 1-inch pieces
- 1 cup fresh bean sprouts, plus more for garnish if desired
- 1/4 cup coarsely chopped dry roasted peanuts
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving (optional)
- Bring 6 cups water to a boil in a large pot. Off the heat, add the noodles. Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes. (Note that the time varies greatly depending on the type of noodle and brand. The noodles I use -- Thai Kitchen Stir Fry Noodles -- take 20 minutes, even though it says 8-10 minutes on the package). Drain and rinse well with cold water. Set aside.
- In a small bowl, beat the eggs with a pinch of salt. Set aside.
- In a medium bowl, whisk together the fish sauce, soy sauce, lime juice, peanut butter, sugar and dried chili flakes. Set aside.
- Heat 3 tablespoons vegetable oil in a large nonstick pan or wok over medium-high heat. Add the garlic, ginger and shrimp; season with ¼ teaspoon salt and cook, stirring constantly, until the shrimp are pink and cooked through, a few minutes. Transfer the shrimp, garlic and ginger to a large bowl, using a rubber spatula to scrape the pan clean.
- Add 1 tablespoon of oil to the hot pan. Add the broccoli, ¼ cup of water and ¼ teaspoon salt; cook, stirring constantly, until the broccoli is cooked through, 3-4 minutes. Transfer the cooked broccoli to the bowl with the shrimp.
- Add 1 teaspoon of oil to the hot pan. Add the beaten eggs and scramble until cooked through, 1-2 minutes. Add to the bowl with the shrimp and broccoli.
- Add 4 tablespoons oil to the hot pan. Add the drained noodles to the pan, along with the fish sauce mixture. Cook, tossing the noodles gently so as not to break them, until perfectly cooked, a few minutes. Add the shrimp, broccoli and eggs to the pan, along with the green onions; toss gently to combine, cooking until everything is warmed through. Right before serving, sprinkle the bean sprouts, peanuts and cilantro over top and toss to combine. Taste and adjust seasoning if necessary. Transfer to a serving platter and serve with lime wedges and bean sprouts, if desired.
- Per serving (4 servings)
- Calories: 558
- Fat: 18g
- Saturated fat: 3g
- Carbohydrates: 70g
- Sugar: 14g
- Fiber: 5g
- Protein: 31g
- Sodium: 3022mg
- Cholesterol: 236mg
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