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Authentic Homemade Pad Thai with Shrimp and Toppings Recipe

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4.9 from 108 reviews

This authentic Pad Thai recipe combines the perfect balance of sweet, sour, and savory flavors, featuring stir-fried rice noodles with shrimp, tofu, eggs, and crunchy peanuts. Finished with fresh bean sprouts, garlic chives, and zesty lime wedges, this dish is a classic Thai street food favorite that’s easy to prepare at home.

Ingredients

Scale

Sauce

  • 3 tablespoon Tamarind pulp (about 1.5 oz)
  • ¼ cup boiling water (or more if needed)
  • ¼ cup brown sugar or palm sugar
  • 2 tablespoon fish sauce
  • 2 tablespoon oyster sauce

Shrimp

  • 8 oz shrimp, peeled and deveined
  • 1 teaspoon Thai soy sauce
  • 1 teaspoon fish sauce

Pad Thai

  • 6 oz Pad Thai noodles
  • 4 cloves garlic, minced
  • ⅓ cup shallots (about 3 shallots), minced
  • 3 oz firm tofu, drained and cut into thin slices
  • 2 tablespoon dried shrimp
  • 2 eggs, whisked
  • 2 cups bean sprouts, loosely packed
  • 10 garlic chives, cut into 1-inch pieces
  • 2 tablespoon roasted peanuts, crushed

Garnish

  • Roasted peanuts, crushed
  • Lime wedges
  • Dried chili flakes

Instructions

  1. Prepare the Sauce: In a small bowl, soak tamarind pulp in boiling water. Stir in brown or palm sugar, fish sauce, and oyster sauce until the sugar dissolves completely. Adjust the consistency with more boiling water if necessary to achieve a smooth balance of sweet, sour, and salty flavors.
  2. Marinate the Shrimp: Toss the peeled and deveined shrimp with Thai soy sauce and fish sauce. Set aside for a few minutes to absorb the flavors.
  3. Soak Noodles: Soak Pad Thai noodles in warm water until soft but still slightly firm, about 20-30 minutes. Drain and set aside.
  4. Cook Aromatics and Tofu: Heat a wok or large skillet over medium-high heat. Add a bit of oil, then sauté minced garlic and shallots until fragrant and golden. Add tofu slices and dried shrimp, stir-fry until tofu is lightly browned.
  5. Add Eggs: Push the ingredients to one side of the pan and pour in whisked eggs on the empty side. Allow eggs to set slightly before scrambling and mixing with the other ingredients.
  6. Stir-Fry Noodles: Add the drained noodles to the wok, pour the prepared sauce over, and toss everything together quickly to coat the noodles evenly. Stir-fry until the noodles are hot and absorb the sauce.
  7. Add Shrimp and Vegetables: Add the marinated shrimp and cook until they turn pink and are cooked through. Fold in bean sprouts and garlic chives for crunch and freshness, cooking just until slightly softened.
  8. Finish with Peanuts: Sprinkle crushed roasted peanuts over the stir-fried mixture and give one final toss to combine.
  9. Serve: Plate the Pad Thai and garnish with extra crushed peanuts, lime wedges, and dried chili flakes according to taste. Serve immediately for the best texture and flavor.

Notes

  • If tamarind pulp is unavailable, substitute with tamarind paste diluted in water or lime juice with additional brown sugar.
  • Adjust chili flakes based on your preferred spice level.
  • Can be customized with chicken or tofu for vegetarians by omitting shrimp and fish sauce.
  • Use palm sugar for a more authentic and rich sweetness if possible.
  • Soaking noodles properly is essential to prevent them from sticking or becoming too mushy during stir-fry.

Find it online: https://amandafood.com/authentic-homemade-pad-thai-with-shrimp-and-toppings-recipe/