Shrimp Pad Thai

49 Ratings
  • 5 8
  • 4 26
  • 3 6
  • 2 6
  • 1 3

Once you make this popular Thai dish at home, you won't turn to take-out as often.

Everyday Food, May 2004

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Recipe Summary

prep:
45 mins
total:
45 mins
Servings:
6
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Ingredients

Assorted Garnishes (Optional)

Directions

  • Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

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  • In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

  • Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

Cook's Notes

Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles. The combination of anchovy paste and soy sauce is a good substitution for traditional Asian fish sauce, if it's not available.

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Reviews (16)

49 Ratings
  • 5 8
  • 4 26
  • 3 6
  • 2 6
  • 1 3
Martha Stewart Member
05/29/2012
This recipe has no tamarind and in my opinion, it is essential in any Pad Thai recipe. I'm surprised Martha allowed this to slip by.
Martha Stewart Member
03/11/2010
Are rice stick noodles the same as cellophane noodles? What type of chili sauce did you use?
Martha Stewart Member
12/21/2009
Just tried this recipe and it really is quick, easy and most importantly delicious! I'll definitely whip this up again sometime soon!
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Martha Stewart Member
10/16/2009
You can also use oyster sauce in place of the anchovy paste
Martha Stewart Member
05/14/2008
1/4 cup of Sriracha would be enough to hurt most people. I think the recipe writers mean Heinz Chili sauce, not anything Asian. The substitution of anchovy and soy for fish sauce suggests an attempt to use readily-available ingredients, rather than "exotic" Asian items.
Martha Stewart Member
05/14/2008
I do a lot of Thai cooking, and agree that fish sauce could be used in place of anchovy paste. It is strong tasting, so you may want to use less. One commenter seems to suggest Sriracha as a substitute for the tomato-based chili sauce (like Heinz chili sauce). Sriracha is nuclear hot! If you put 1/4 cup into this recipe, it would be inedible. It is great to use in small amounts to kick up the heat in chili, catsup, etc. I agree that the Taste of Thai site has lots of great items.
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Martha Stewart Member
05/13/2008
Frankly, fish sauce should be available in most larger grocery stores. It is sometimes referred to as Namplar (the Thai name). Fish sauce is a bit of a misnomer as the sauce is actually made from squid or cuttlefish. On the chili paste or sauce issue, try using Lee [filtered] Kee's chili garlic sauce. Experiment and enjoy. Sawasdee krap.
Martha Stewart Member
05/13/2008
Sriracha is a common one available at supermarkets (at least here in SoCal) on the International foods aisle. It comes in a chubby plastic bottle with white asian lettering and a green pop-up top.
Martha Stewart Member
05/13/2008
Taste of Asia makes one under their Maggie brand. It's ok, I would recommend the Taste of Thai Spicy Chili Sauce. Although not tomato based, a more authentic sauce. If you don't want the heat their Sweet Chili is very good as well. Good luck!
Martha Stewart Member
05/13/2008
The recipe just calls for tomato based chili sauce -- just try Heinz Chili Sauce
Martha Stewart Member
05/13/2008
I don't think it's meant to be asian, chili sauce can be found in the condiment isle.
Martha Stewart Member
05/13/2008
Tuong Ot Sriracha (think that's the correct spelling) is available at most grocery stores in the asian food section. I keep it on hand always!
Martha Stewart Member
05/13/2008
The recipe doesn't specify "asian" chili sauce, just tomato-based. Why not just use Heinz chili sauce?
Martha Stewart Member
05/13/2008
I think they mean red curry paste. That is what is used a lot in Thai cooking. We are able to get it at our local grocery or you of course can find it in a Asian market. It is wonderful.
Martha Stewart Member
05/13/2008
For my pad thai sauce, I use 2 T tamarind chutney, 1 T sugar, 1 t fish sauce, 1 t chili powder. It's DELICIOUS and you can find tamarind at any asian food store.
Martha Stewart Member
04/25/2008
I haven't been able to find an asian tomoto-based chile sauce. Does anyone have a brand to recommend?
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