Shrimp Pad Thai Recipe

This shrimp pad Thai recipe is a fresher version than what you generally get at restaurants. It is not dark in color and the flavors are absolutely wonderful.It is also relatively easy to make. It does require special ingredients but these can be used for other recipes and will last you for quite a while. You should be able to find these in the Asian aisle of your grocery store. If not, you can order them from the carousel below.

This shrimp pad Thai recipe comes together quickly once you start cooking it so make sure you have all your ingredients prepped before you start. Dry roast your peanuts, soak your noodles, make your sauce and chop up your veggies before you start cooking.

We will be using flat rice stick noodles for this recipe. The noodle should resemble linguine. I used a fairly wider noodle for this, more like Fettuccine and it worked out perfectly fine.

You can use either tamarind concentrate or paste for this recipe. If you are using paste you will need to soak it for about 20 minutes with boiling water and then strain it. Get rid of whatever is left behind in your sieve. If you are using concentrate you simply need to add hot water to it.

If you can’t find rice vinegar for this recipe you can substitute it with white vinegar. That is fine. You will also need fish sauce which is essential in Thai cuisine. Fish sauce is made from fermented anchovies and does not have a very pleasant odor. It is very pungent. This sauce does not taste like it smells so don’t worry about it. You absolutely need this ingredient in order for this recipe to work.

Finally, please make sure that the shrimp you are using is completely cleaned. It needs to be peeled and the black vein on its back needs to be removed. This vein is gritty and does not taste good and it will ruin your meal so do not skip this step. Keep in mind that shrimp has its own saltiness to it so don’t over salt it. You also need to make sure you do not over cook it. Shrimp cooks very quickly and is rubbery and not very tasty when over cooked. In this recipe you need to cook it slightly as it will continue cooking when you return it to the pan to reheat it. So be careful.

This is what you need to do for this delicious and fresh shrimp pad Thai recipe:

Serves six
1/2 cup (95 grams) raw peanuts- chopped
8 oz. (227 grams) of rice stick noodles (flat and preferably about 1/4 inch wide)
1 TBS tamarind concentrate
2/3 cups hot water + boiling water to cover the noodles
3 TBS sugar
3 TBS fish sauce
1 TBS rice vinegar
4 TBS vegetable oil
3/4 pound (375 grams) of peeled, deveined shrimp
Salt & Pepper
2 TBS minced shallot or red onion
4 garlic cloves – minced
2 eggs
4 scallions sliced diagonally (small)
3 cups bean sprouts
2 TBS of chopped cilantro

Place the peanuts in a dry pot and toast them over medium heat. Shake the pot constantly and toast until you have small specks of brown. This will take about five minutes but be careful not to burn the peanuts. Set the toasted peanuts aside.

Place the noodles in a bowl or 9×13 pan with sides and cover them with boiling water for about 20 minutes until the noodles are pliable and softened. Remove from the water and set aside.

In another bowl mix the tamarind concentrate with the hot water, sugar, fish sauce, rice vinegar and 2 TBS of vegetable oil. Mix well and set aside.

Place the shrimp in another bowl and season with a bit of salt and black pepper. Toss to cover well.
Heat 1 TBS in a large skillet and add the shrimp. Cook for about one minute until the shrimp changes color and flip. Cook the other side for another minute and remove from the skillet. Set aside.

Wipe the skillet and add another TBS of oil. Add the onion and garlic and mix. Cook for a couple of minutes, stirring occasionally. Make a well in the middle and add the eggs. Scramble them until they are cooked.

Return the pliable noodles into the skillet and toss them well. Add about 2 sliced scallions, about 1/4th cup of toasted peanuts and the bean sprouts. Mix well and return the shrimp with all the rendered juices to the pan. Mix, heat through and serve.

Garnish the pad Thai with more sliced scallions, extra toasted peanuts, chopped cilantro and lime wedges. Enjoy!

CALORIES 392.70; FAT 17.44 grs (sat 2.13; mono 6.38; poly 7.64); PROTEIN 15.68 grs ; FIBER 2.13 grs; CARBS 44.52 grs; CHOLESTEROL 133.43 mg; IRON 1.66 mg; SODIUM 1147.55 mg; CALCIUM 73.43 mg

Print the Shrimp Pad Thai Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • January 30, 2015


    This looks delicious – can’t wait to try it! Could the shrimp be exchanged for chicken without loosing any of the flavor? If so, would you suggest just frying the chicken pieces or breading them first?

  • January 30, 2015


    Hi Julianna!
    You can definitely make this with chicken! I would go ahead and cook the chicken pieces without breading the. Just season them with salt and pepper and cook the in advance. Follow the rest of the recipe and voila! I hope this comes out perfect for you! Thanks for stopping by.
    Mary Ann