Shrimp Pad Thai

  • Servings: 4
Shrimp Pad Thai


  • 8 ounces pad thai noodles (flat rice noodles)
  • 3/4 cup tamarind juice
  • 1/4 cup soy sauce
  • 1/3 cup chopped Thai palm sugar
  • 6 tablespoons Thai fish sauce
  • 1 teaspoon Sriracha
  • 1/2 cup safflower oil
  • 3 shallots, thinly sliced
  • 5 scallions, cut lengthwise into 2-inch pieces, bulbs halved lengthwise
  • 1 pound medium shrimp, peeled and deveined
  • 4 ounces fried tofu, thinly sliced
  • 4 large eggs, lightly beaten

For Garnish

  • Lime wedges
  • Cilantro sprigs
  • Sriracha
  • Bean sprouts
  • Roasted unsalted peanuts


  1. Soak noodles in warm water for 30 minutes. Drain in a colander and cover with damp paper towels until ready to use.

  2. In a small saucepan, combine tamarind juice, soy sauce, palm sugar, fish sauce, and Sriracha. Bring to a boil, stirring, until sugar is dissolved and remove from heat.

  3. Heat oil in a wok over medium-high heat. When oil shimmers, carefully add half the shallots and fry, stirring frequently, until shallots are golden brown. Transfer shallots to paper towel-lined plate to drain.

  4. Raise heat to high and add remaining shallots, scallions, and shrimp. Cook, stirring constantly, just until shrimp are opaque and firm to the touch, 2 minutes. Remove to a plate, reserving oil in wok.

  5. Add tofu to wok and cook to heat through, 1 minute, and transfer to plate with shrimp.

  6. Add eggs to wok and cook, stirring constantly, just until eggs are set but still wet, 1 minute, and transfer to plate with shrimp and tofu.

  7. Add sauce to wok and bring to a boil. Stir in noodles and cook until noodles are hot, 2 minutes. Return shrimp, tofu, and eggs to wok and stir to combine. Serve immediately with garnishes.


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